Tasty Winter Veggies (Print Version)
# Ingredients:
→ Root Vegetables
01 -
Brussels sprouts - 200g
02 -
Sweet potato - 1 whole
03 -
Parsnips - 3 pieces
04 -
Red onions - 3 whole
05 -
Potatoes - 200g
06 -
Carrots - 3 whole
07 -
Fennel - 2 bulbs
→ Herbs and Seasoning for Veggies
08 -
Thyme - 3 tablespoons
09 -
Olive oil - 100 ml
10 -
Black pepper - to taste
11 -
Salt - to taste
12 -
Rosemary - 3 tablespoons
→ Yogurt Sauce
13 -
Parsley - 1 bunch
14 -
Dill - 1 bunch
15 -
Greek yogurt - 200g
16 -
Fresh cream - 100g
17 -
Lemon zest and juice - 1 untreated lemon
18 -
Olive oil - a drizzle
19 -
Salt - to taste
20 -
Pepper - to taste
→ Decorations
21 -
Zest of an untreated lemon
22 -
Olives - a handful
# Instructions:
01 -
Peel the carrots, sweet potato, parsnips, and potatoes. Cut them into evenly-sized pieces or chunks. Slice the Brussels sprouts in half, quarter the fennel bulbs, and cut the red onions into four pieces.
02 -
Spread the veggies out on a baking tray lined with parchment paper. Drizzle with olive oil and sprinkle the thyme and rosemary on top. Add salt and black pepper to your liking.
03 -
Using your hands, toss everything so the oil and seasonings are well distributed. Bake them in the oven for 35 minutes at 200°C.
04 -
While the veggies are in the oven, chop up the parsley and dill. Combine Greek yogurt, fresh cream, and the chopped herbs in a bowl. Mix in a dash of olive oil, plus the zest and juice of the lemon. Add salt and black pepper to season it to your liking.
05 -
Spoon some yogurt sauce onto a plate. Arrange the roasted vegetables on top. Sprinkle on a few olives, lemon zest, and fresh herbs to finish it off.
# Notes:
01 -
A vegetarian dish loaded with seasonal vegetables
02 -
Great as a main meal or side dish
03 -
Stays fresh in the fridge for up to 2 days