Earlier this month, the folks at Blue Moose of Boulder invited me to celebrate the 12 Days of Moosemas by hosting a holiday giveaway. The prize? A plentiful party pack of organic hummus.
I’ve been a fan of Blue Moose of Boulder for a while, so it was a no-brainer. Their hummus is delicious in salad or on pita chips. And any of the flavors are excellent as part of an appetizer spread, like this roasted vegetable platter, which I threw together in honor of Moosemas.
To make the smorgasbord, simply cut up and season some produce and bake it all at high heat. Then arrange the veggies on a serving dish alongside an assortment of fruit, nuts, seeds, crackers and, of course, hummus. The process couldn’t be simpler and the finished product is stunning.
Next time you’re in need of an easy hors d’oeuvre, assemble a roasted vegetable platter. It’s sure to be a hit!
Special thanks to Blue Moose of Boulder for providing the hummus featured in this post.
- 1 cup cherry tomatoes
- 3 tablespoons olive oil, divided
- sea salt and freshly ground black pepper
- ½ medium butternut squash, peeled, seeded and cut into 1" cubes
- 1 head romanesco, cut into small florets
- 3 red Cipollini onions, halved crosswise
- herbes de Provence
- 1 head garlic
- 1 medium red beet, washed
- fruit, nuts, seeds, crackers and hummus, for serving
- Preheat oven to 350 degrees.
- Place tomatoes in a small baking dish. Drizzle with 2½ teaspoons olive oil, season with salt and pepper, and toss to coat. Bake for 20 minutes, stirring halfway through. Remove from the oven and increase oven temperature to 425 degrees.
- Place butternut squash on one side of a baking sheet and romanesco and Cipollini onions on the other side. Drizzle with 2 tablespoons olive oil, season with salt and pepper and herbes de Provence, and toss to coat. Spread in a single layer.
- Cut about ¼ inch off the top of the head of garlic and place on a piece of foil. Drizzle with ½ teaspoon olive oil and fold to enclose. Wrap beet loosely in foil.
- Bake butternut squash, romanesco, Cipollini onions, garlic and beet at the same time for 15 minutes. Remove the baking sheet from the oven and stir vegetables gently. Bake butternut squash, romanesco and Cipollini onions for an additional 10 minutes, with garlic and beet, and then remove from the oven.
- Continue to bake garlic and beet for another 20 minutes. Remove from the oven. When the beet is cool enough to handle, rub off skin and cut into ½" pieces.
- Arrange roasted vegetables, fruit, nuts, seeds, crackers and hummus on a serving platter.
