Preheat oven to 200 degrees C.
Pop carrots on large baking tray and toss with 1tbsp Olive oil, season with salt and pepper, roast for 20 minutes.
Remove carrots from oven, add onion and toss gently to combine.
Turn oven down to 175 degrees c, return vegetables to oven for 10 mins.
Remove vegetables from oven, scatter almonds on top, don’t mix. Return to oven for 8 minutes.
Meanwhile choose a nice plate and smear your hummus over the base.
Remove the vegetables from the oven, grate orange zest over the ingredients whilst still in baking tray, scatter over the parsley.
Now make a pretty pile of vegetables on top of your hummus, scatter with any remaining parsley and tuck in!
If you don’t have hommus, you can substitute for a different dip or yoghurt. I used beetroot hommus!
You can use pretty much any nut in place of almonds. Hazelnuts, walnuts, pecans etc
Ingredients
Directions
Preheat oven to 200 degrees C.
Pop carrots on large baking tray and toss with 1tbsp Olive oil, season with salt and pepper, roast for 20 minutes.
Remove carrots from oven, add onion and toss gently to combine.
Turn oven down to 175 degrees c, return vegetables to oven for 10 mins.
Remove vegetables from oven, scatter almonds on top, don’t mix. Return to oven for 8 minutes.
Meanwhile choose a nice plate and smear your hummus over the base.
Remove the vegetables from the oven, grate orange zest over the ingredients whilst still in baking tray, scatter over the parsley.
Now make a pretty pile of vegetables on top of your hummus, scatter with any remaining parsley and tuck in!
If you don’t have hommus, you can substitute for a different dip or yoghurt. I used beetroot hommus!
You can use pretty much any nut in place of almonds. Hazelnuts, walnuts, pecans etc