A beautiful big tray of roasted vegetables can often be the hero of the meal. This orange beauty brings colour and flavour to the table - sweet roasted pumpkin and baby carrots, spicy chickpeas and a tangy herby yoghurt dressing. Serve it with a roast, take it to a BBQ, or grill some halloumi.
Ingredients 13
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Method 9
Drain the and rinse them well. Allow them to sit and dry a little. You can also tip them into a tea towel and pat them dry.
Preheat the oven to 180 C. Cut the tops off the and wash them well. It's up to you if you like your carrots peeled or skin left on! Put the carrots into a big bowl.
Cut the into thin wedges, again it's up to you if you like the skin on or not! And add the wedges to the bowl with the .
Drizzle over the and add the , and smoky and mix well to make sure the vegetables are coated.
Roast in the oven for 20-25 minutes or until the and are tender but not caramelised.
While the vegetables are cooking. Tip the into a bowl and add the and a little and and mix well.
Remove the tray from the oven and evenly tip the across the tray. Return the tray to the oven and roast for another 15-20 minutes until the chickpeas are crispy but not dry and the and and sweet and starting to caramelise.
While the chickpeas are cooking make the yoghurt dressing by combining the , , salt, pepper, and chopped into a small bowl. Mix well, taste and adjust as needed.
Remove vegetables from the tray, allow to cool a little then drizzle over the yoghurt dressing and any extra herbs.
Clove Kitchen's tips
All ovens are individuals with their own quirks. When roasting vegetables it's best to look at the vegetables than the cooking times. For the first round you want your carrot and pumpkins to be tender but not completely cooked. Then add the chickpeas and cook until the vegetables are lovely and golden on the edges. If you need to crank up the heat to 200°C in the last 10 minutes, to get a little char, then do it!
