Hummus and Roasted Veggies Board
A wholesome, vibrant, delicious board for parties!
Foto: RecipeGirlIngredients
- One 26-inch food board
- store bought hummus ((or homemade))
- ½ cup + 1 teaspoon kosher salt, (divided)
- 1 pound asparagus, (trimmed)
- 1 pound haricot verts or green beans, (trimmed)
- 12 petite carrots ((or carrot sticks))
- 1 pound cauliflower florets
- 1½ pounds mixed baby potatoes, (halved)
- 1 medium red beet, (peeled and cut into cubes)
- ¼ cup olive oil, (divided)
- ¼ cup finely chopped fresh cilantro ((optional))
- 10 large white button mushrooms
- 20 baby bell peppers, (seeded and cut in half)
- 5 Persian cucumbers, (cut lengthwise)
- 6 large radishes, (halved)
- 2 cups broccoli florets
- 1 pint cherry tomatoes
Steps
Place a large bowl in the center of the board to hold the hummus.
Prepare a large bowl of water and ice; set aside. Bring 6 cups of water to a boil in a large pot and add ½ cup kosher salt. When the bubbles are vigorous, add the asparagus and haricots verts. When the water returns to a boil, cook for 3 to 4 minutes. Drain the vegetables, then immediately submerge in the ice bath. When the veggies have cooled, remove them from the ice water to paper towels to drain. Refrigerate until ready to use.
Preheat the oven to 400 degrees F. and line 1 large baking sheet with foil. Line a strip down the middle to separate the sheet into two parts. Spread the carrots and cauliflower on one side and the potatoes and beet on the other side. Drizzle each side with 1 tablespoon of olive oil and the remaining ½ teaspoon of kosher salt; toss to coat. Place on the center rack of the oven and roast for 15 minutes, then gently toss and roast for 15 to 20 minutes. Let cool.
Add hummus to the bowl in the middle of the board. Drizzle with the remaining 2 tablespoons of olive oil and slightly mix in. Top with chopped cilantro (if using).
Arrange the roasted veggies and remaining ingredients decoratively around the bowl.
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