Seasonal Harvest Recipe
Roasted Cauliflower & Broccoli / Pan Fried Brussels Sprouts / Fingerling Potatoes / Red Onions / Grilled Naan Bread / Garlic and Pepper Hummus
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Ingredients
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Vegetables and Hummus
Method
Preparation and Cooking
Roasting the Vegetables
Preheat the oven to 425°F (220°C). In a large bowl, combine cauliflower, broccoli, fingerling potatoes, and red onion. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss until evenly coated.
Bake
Spread the vegetable mixture evenly on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
Prepare Hummus
In a small bowl, mix the minced garlic with the hummus for added flavor.
Grill Naan
If using store-bought naan, lightly toast or grill the naan bread until warm and slightly crispy.
Serve
Arrange the roasted vegetables, pan-fried Brussels sprouts, grilled naan, and garlic-pepper hummus on a serving platter. Enjoy!