A colourful combination of honey-roasted vegetables served with creamy garlic yoghurt, nutty dukkah and fresh herbs. Sweet, savoury and full of texture, it’s an easy side dish that pairs beautifully with roasted meats, grilled chicken or relaxed winter entertaining.
Ingredients
Vegetables
- 600g baby carrots, trimmed
- 600g parsnips, cut into thick batons
- 750g butternut pumpkin, peeled and cut into 3–4cm chunks
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 2 tbsp honey
- 3 cloves garlic, finely grated or crushed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and pepper, to taste
Garlic yoghurt
- 1 cup Re Dairy Natural Probiotic Yoghurt
- 1 small garlic clove, finely grated
- Juice of half a lemon
- Salt and pepper, to taste
To finish
- 2 tbsp dukkah
- 2 tbsp pistachios, roughly chopped
- 2 tbsp Italian parsley, roughly chopped
- 2 tbsp mint leaves, roughly torn
- Pinch chilli flakes (optional)
Instructions:
Prepare the vegetables
Preheat the oven to 220°C fan bake. Place the carrots, parsnips, butternut and onion on a large roasting tray.Season and roast
In a small bowl, combine the olive oil, honey, garlic, smoked paprika, cumin, salt and pepper. Pour over the vegetables and toss well to coat. Roast for 35–45 minutes, turning once or twice, until tender and caramelised around the edges.Make the garlic yoghurt
Stir together the yoghurt, garlic, lemon juice, salt and pepper in a small bowl.Assemble and serve
Arrange the roasted vegetables on a platter. Dollop the garlic yoghurt over the top, then finish with dukkah, pistachios, herbs and a pinch of chilli flakes if you like.
