Ingredients
For the roasted vegetables:
- 5 medium carrots, peeled, sliced at a diagonal or into chunks about 1,5 thick (about 450 g)
- 3 parsnips, liced at a diagonal or into chunks about 1,5 thick (about 450 g)
- 1 large sweet potato, peeled, cut into 2 cm thick wedges (400 g)
- 1 small butternut squash, peeled, seeded, and sliced into 1,5 cm-thick half-moons (500 g)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons coriander seeds, roughly crushed with mortal and pestle
- 2 teaspoons cumin seeds
- Pinch of red chilli flakes
- 1 teaspoon coarse sea salt, or to taste
- Freshly ground black pepper, to taste
- Chopped fresh flat-leaf parsley, to garnish
For the dressing (optional):
- 125 g Greek yoghurt
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon tahini, well-stirred
- 1 clove garlic clove, minced
- 1 teaspoon runny honey (optional)
- 2 tablespoons fresh flat-leaf parsley, chopped (or cilantro)
Instructions
- Preheat the 425°F / 220°C (200°C fan-assisted). For easy clean-up line 2 baking sheets with parchment paper.
- Place the vegetables on one of the baking tray and drizzle the olive oil over top. Sprinkle the vegetables with the spices, garlic, salt and pepper and use your hands to toss until evenly coated. Transfer half the vegetables to the second baking sheet. Arrange in even layer, careful not to crowd.
- Roast the vegetables, stirring and rotating the baking sheets top to bottom after 15 minutes. Continue roasting another 15-20 minutes, or until vegetables are tender and the edges are golden-brown.
- Meanwhile, prepare the dressing. In a small bowl, mix together the ingredients (yoghurt, lemon juice, tahini, garlic, honey and parsley) until well combined. Set aside.
- Transfer the roasted vegetables onto a serving plate. Sprinkle with parsley and serve the yoghurt-tahini sauce on side (if desired). Enjoy!
Nutrition
Notes
Expert tip: Leave the freshly cut vegetables uncovered in the refrigerator overnight to help dry them out. This will ensure that they brown nicely when you roast them the next day, rather than releasing any excess moisture which may cause steaming.
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