Cozy Roasted Winter Veggies (Printer-Friendly Version)
# Shopping List:
→ Root Veggies
01 -
Sweet potato - 1 piece
02 -
Carrots - 3 pieces
03 -
Parsnips - 3 pieces
04 -
Potatoes - 200g
05 -
Brussels sprouts - 200g
06 -
Red onions - 3 pieces
07 -
Fennel - 2 pieces
→ Seasoning & Herbs for Veggies
08 -
Olive oil - 100 ml
09 -
Thyme - 3 tablespoons
10 -
Rosemary - 3 tablespoons
11 -
Salt - to taste
12 -
Black pepper - to taste
→ Yogurt Sauce
13 -
Greek yogurt - 200g
14 -
Sour cream - 100g
15 -
Dill - 1 bunch
16 -
Parsley - 1 bunch
17 -
Unwaxed lemon - 1 piece
18 -
Olive oil - a drizzle
19 -
Salt - to taste
20 -
Pepper - to taste
→ For Garnish
21 -
Lemon zest from an unwaxed lemon
22 -
Olives - a handful
# Let's Cook:
01 -
Peel the sweet potato, carrots, parsnips, and potatoes. Chop them all into chunks roughly the same size. Slice the Brussels sprouts in half, the fennel into quarters, and the red onions into quarters too.
02 -
Lay all the chopped veggies on a baking sheet lined with parchment paper. Drizzle olive oil over everything, sprinkle on the thyme and rosemary, and season with salt and pepper.
03 -
Toss the veggies with your hands to coat them well with oil and herbs. Bake them in the oven at 200°C for 35 minutes.
04 -
In the meantime, finely chop the dill and parsley. Mix together the Greek yogurt, sour cream, and the chopped herbs. Add a lemon juice splash, some zest, and a drizzle of olive oil. Season with salt and pepper to taste.
05 -
Spoon some yogurt sauce onto a plate. Add the roasted veggies on top, then sprinkle with olives, fresh herbs, and a bit of lemon zest.
# Cook's Tips:
01 -
A meal packed with seasonal veggies and flavors
02 -
Great as a main course or side dish
03 -
Can stay fresh in the fridge for up to 2 days