Roasted Winter Veggies with Parsley Yogurt Sauce Recipe

How to make Roasted Winter Veggies with Parsley Yogurt Sauce

Method

  1. Preheat the oven to 200°C (180°C fan-forced). Prepare a large baking tray with olive oil and add to oven, to heat.
  2. In a large bowl, combine the pumpkin, carrot, cauliflower, potato and sweet potato. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables.
  3. Spread the vegetables in a single layer on the hot baking dish. Roast for 35-40 minutes, or until the vegetables are tender and brown on the edges. Turning them a few times as they roast.
  4. Make the parsley yogurt sauce. In a medium bowl, combine yogurt, mustard, aioli, chopped fresh herbs and lemon juice. Season with salt and pepper. Stir until well mixed and smooth. Taste and adjust seasoning with more salt and pepper if needed.
  5. Once the vegetables are roasted, transfer them to a serving platter.
  6. Drizzle with the sauce. Garnish with extra fresh herbs.

Tip: If the sauce is too thick, stir in a little water until you reach your desired consistency.