Ingredients Checklist
- 1 small butternut pumpkin, sliced into wedges
- 2 bunches baby carrots, scrubbed
- 3 tbsp olive oil
- 2 tbsp maple syrup
- sea salt & cracked black pepper
- ½ cup Greek yoghurt
- ¼ cup chopped toasted hazelnuts
- pea sprouts to garnish
Hazelnut pesto
- 1 garlic clove
- ¼ cup toasted hazelnuts
- 2 cups parsley leaves
- ¼ cup olive oil
- ⅓ cup grated parmesan
Instructions
- Preheat oven to 200°C and line two oven trays with baking paper.
- Toss the pumpkin and carrots with olive oil and maple syrup and season with salt and pepper.
- Spread out in a single layer onto the oven trays and roast until tender and lightly browned.
- Meanwhile, for the pesto, place the garlic and a pinch of salt into a food processor, blitz until roughly chopped, add hazelnuts and blitz until a rough paste forms.
- Add parsley, process until finely chopped then drizzle in the olive oil to emulsify.
- Add parmesan and pulse to combine.
- To serve, spread yoghurt onto the base of a serving platter. Add dollops of pesto and swirl with roughly mix through.
- Top with the vegetables and garnish with chopped hazelnuts and pea sprouts.
