The Big Roast!

This great big colourful tray of roasted veggies is perfect for gatherings as a side and sharing dish. It’s the perfect and more colurful alternative to potatoes and it’s delicious together with whole grains and legume dishes, such as couscous, falafels, lentil salads, stews, marinated beans or hummus. It’s a very easy recipe where butternut squash, beetroot, carrots, peppers and onions are roasted together with sage and thyme, then drizzled with a cool lemon-flavoured yoghurt sauce.

Recipe from Feasts of Veg by Nina Olsson
Kyle Books, Octopus Publishing Group, Hachette

Instructions

Preheat the oven to 220°C/gas mark 7. Line two large baking trays with baking paper. Mix together all the ingredients for yoghurt lemon garlic sauce in a bowl and set aside until ready to serve.

Put the prepared veggies in a large bowl, drizzle with olive oil, sprinkle with the herbs and season to taste with salt and chilli flakes. Toss to coat and then arrange the vegetables in a single layer, without overlapping, on the lined baking trays. Roast for 45 minutes or until the veggies are tender. Serve the roasted veggies hot, spinkle with toasted pumpkin seeds and serve with the yougurt sauce.

Tip! The roast can be varied with the seasons, using other root vegetables, squashes and onions.

Serves 8
1 medium butternut squash, halved lengthways, seeds and membrane removed, peeled and sliced into wedges
6 beetroots, peeled and cut into wedges
2 red peppers, cored, deseeded and chopped into bite size pieces
12 carrots, peeled and cut into chunky pieces
4 red onions, cut into wedges
olive oil, for drizzling
5 sage leaves, finely chopped
leaves picked from 4 sprigs of thyme
salt, to taste
a sprinkle of dried chilli flakes, to taste
50g toasted pumpkin seeds

Yoghurt lemon garlic sauce:
200 ml yoghurt or coconut yoghurt
1 tsp lemon juice
1 garlic clove, curshed in 3⁄4 tsp salt.
1 tsp honey or agave syrup

Vegan and gluten-free notes

VE Opt for agave or maple syrup, Use vegan yoghurt.
GF ✔︎