Give your roast veggies a fancy twist!
COOK TIME: 30 MINS
Hasselback is the technique of slicing across the whole length of a potato or veggies, leaving enough intact at the bottom to hold it together.
Traditionally, it is made with potatoes, but in this recipe, Guy uses the technique on a bunch of fresh, seasonal vegetables and then elevates the recipe with whole roasted garlic and a delicious sweet and sour dressing.
- 2 zucchini Hasselbacked (See Video)
- 2 carrots Hasselbacked (See Video)
- 1 small eggplant Hasselbacked (See Video)
- 1 ½ cup cherry tomatoes
- 8-9 brussel sprouts, cut in half
- 4-5 cloves garlic
- 4 tablespoons olive oil
- Pinch salt
- Pinch turmeric
- ½ cup olive oil
- 1 clove garlic
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon hummus
- Pomegranate seeds
- Preheat oven to 200°c/400°f
- Place zucchini, carrot, eggplant, tomatoes, Brussels, and garlic on to a baking tray. Season with salt, pepper, and turmeric, then bake in the oven for 15-20 minutes until tender.
- To make the dressing, place olive oil, garlic, apple cider vinegar and honey into a bowl or jar with a lid, and mix or shake until combined (1 minute).
- Remove your roasted veg from the oven and while it’s still hot, cover with your sweet and sour dressing.
Serve hot with hummus and Pomegranate seeds.
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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