- Hearty & Grounding
- Sides
- Vegetarian
- Prep 15 min
- Cook 40 min
- Serves 4
The humble root vegetable, roasted until sticky at the edges and finished with a drizzle of honey. The cool, garlicky yoghurt on the side makes it feel like a proper meal.
Ingredients
Roots
- 800 g mixed root vegetables (carrots, parsnips, beetroot, sweet potato), cut into 3 cm pieces
- 3 tbsp olive oil
- 1 tsp cumin seeds
- 4 sprigs fresh thyme
- 1 tsp salt
- 2 tbsp honey
Garlic mint yoghurt
- 200 g thick yoghurt
- 1 small garlic clove, grated
- Zest of half a lemon
- 1 tbsp chopped fresh mint
- A pinch of salt
Method
- Heat the oven to 210°C (190°C fan). Put a large baking tray in to heat.
- Toss the vegetables with the olive oil, cumin, thyme and salt. Spread on the hot tray in a single layer.
- Roast for 30 minutes, turning once, until tender and browned at the edges.
- Drizzle over the honey and roast for 8 to 10 more minutes until sticky.
- Stir the yoghurt with the garlic, lemon zest, mint and a pinch of salt.
- Serve the roots warm with the yoghurt spooned over or on the side.
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