Sheet-Pan Super Supper with Roasted Red Pepper Hummus

Name: Sheet-Pan Super Supper with Roasted Red Pepper Hummus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 14 ounces (400 g) russet potatoes; 2 carrots, peeled; 2 parsnips, peeled; 4 shallots; 1 cup (100 g) brussels sprouts; ¼ cup (60 ml) olive oil; 1 teaspoon dried rosemary; 1 teaspoon ground paprika; ½ teaspoon dried thyme; ½ teaspoon dried oregano; ½ teaspoon freshly ground black pepper; 2 roasted red bell peppers, stemmed and seeded; One 15-ounce (425 g) can chickpeas, drained; 1 tablespoon nutritional yeast; 2 teaspoons tomato paste; 1 garlic clove; 1 teaspoon agave syrup; ½ teaspoon salt

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

Roasted vegetables can be kind of ho-hum. But this sheet-pan dish, with its exciting seasonings, rich assortment of veggies, and creamy dip, makes for a great dinner.

Ingredients

For the Vegetables

14 ounces (400 g) russet potatoes
2 carrots, peeled

Supper
Dinner
Vegan
Gluten-free

Method

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
To roast the vegetables, quarter the potatoes. Cut the carrots and parsnips into long strips. Halve the shallots and brussels sprouts.
Put the vegetables in a bowl a