Baby root vegetables with smoked paprika yoghurt
Photo by Doug Sherring
I get excited by vegetables, and I love learning new ways to cook them. I've always been inspired in my cooking by other cultures.
In this recipe you'll see crossovers; the same herb or ingredient used in more than one place. I love having something like a herb link its way through a meal. This is pretty simple but by adding a dressing to your roast vegetables and chopped nuts to your greens, you'll have a super tasty and simple dinner in no time.
|1 bunch||Baby carrot|
|1 bunch||Baby beetroot|
|¼ cup||Almonds, roughly chopped|
|2 Tbsp||Coconut oil, melted with 1 Tbsp honey|
|1 pinch||Smoked paprika|
- Preheat oven to 190C. Cut the carrots and parsnips in halves or quarters lengthways, and the beetroot into quarters. Place in a roasting dish and sprinkle over the almonds. Drizzle with the coconut oil and honey mixture (I melt them together in a small bowl in the microwave). Sprinkle over the smoked paprika, salt and pepper.
- Roast the vegetables for about 35 minutes until slightly crisp but cooked through.
- For the yoghurt dressing, whisk together the yoghurt, mint, lemon juice, smoked paprika, olive oil and salt and pepper. Serve alongside the vegetables, and garnish with the additional herbs.