Roasted winter veggies (Print Version)
# Ingredients:
→ Root veggies
01 -
Red onions - 3 pieces
02 -
Brussels sprouts - 200g
03 -
Sweet potato - 1 piece
04 -
Parsnips - 3 pieces
05 -
Fennel - 2 bulbs
06 -
Carrots - 3 pieces
07 -
Potatoes - 200g
→ Veggie seasoning and herbs
08 -
Thyme - 3 tablespoons
09 -
Rosemary - 3 tablespoons
10 -
Black pepper - to taste
11 -
Salt - to taste
12 -
Olive oil - 100 ml
→ Yogurt sauce
13 -
Greek yogurt - 200g
14 -
Parsley - 1 bunch
15 -
Dill - 1 bunch
16 -
Fresh lemon - 1 piece
17 -
Olive oil - a drizzle
18 -
Salt - to taste
19 -
Pepper - to taste
20 -
Sour cream - 100g
→ Topping
21 -
Lemon zest - from 1 lemon
22 -
Olives - a handful
# Instructions:
01 -
Peel the carrots, potatoes, parsnips, and sweet potato. Cut into chunks of similar size. Halve the Brussels sprouts, quarter the fennel, and slice the onions into quarters.
02 -
Spread the chopped veggies on a baking tray lined with parchment paper. Drizzle olive oil over them, sprinkle with thyme, rosemary, salt, and pepper.
03 -
Mix the veggies with your hands to coat them well in the seasoning and oil. Roast in the oven at 200°C for about 35 minutes.
04 -
Chop the parsley and dill finely while the veggies are baking. Combine the sour cream, Greek yogurt, and herbs in a bowl. Add lemon juice, zest, olive oil, salt, and pepper to taste.
05 -
Spoon a dollop of the yogurt sauce onto a plate, pile the roasted veggies on top, and sprinkle with olives, lemon zest, and some fresh herbs.
# Notes:
01 -
A vegetarian dish packed with seasonal vegetables
02 -
Perfect as a main or a side dish
03 -
Keeps fresh in the fridge for up to two days