Roasted Root Vegetables with Cilantro Yogurt dip

Fall – brings the bounty of root vegetable!

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Roasted root vegetables with cilantro yogurt dip are the perfect fall addition to your meals. I harvested turnips, rutabagas, carrots, potatoes and radishes; if you have parsnips – please add them too!

This is my first garden and up high in the rocky mountains, root vegetables are a true winner.  

I love eating roasted root vegetables so wanted to share this love with you. Packed full of nutrients – this is a sure winner.  The cilantro dip is not a must, but I also had cilantro harvested so created it as a bonus.

Which diet is this Roasted Root Vegetables with Cilantro Yogurt dip suitable for?

Vegan –  Yes, replace yogurt with alternative yogurt.

Gluten-free – Yes

Dairy-free – Yes, replace yogurt with alternative yogurt.

Egg-free – Yes

Nut-free – Yes

Paleo and Keto friendly – Yes!

Quick to make!

ENJOY!

How to store Roasted Root Vegetables with Cilantro Yogurt dip?

Easy – let cool and put into a sealed container and store in fridge for 5 days best. Or freezer in a sealed vacuumed bag for one month.

Pair this with:

Appetizers it goes with

• Easy Whipped Feta dip with green chilies
• Zucchini Dip and Roasted Tomatoes
• Cashew Cheese Ball
• Easy Dairy Free Custard!

With a meal:

• Chicken Broccoli Mushroom Dinner
• Easy Gluten-free MEATLOAF without breadcrumbs

How to make this Roasted Root Vegetables with Cilantro Yogurt dip foolproof?

Cut root vegetables approximately the same size.

Don’t use too much oil. I used a small amount of avocado oil and massaged it onto the vegetables. You can use olive oil. Then add the flavor – I used salt, pepper and herbs de Provence.

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RECIPE

Roasted Root Vegetables with Cilantro Yogurt dip

Lively Life

You can make this recipe with any root vegetables : Beets, radishes, rutabagas, turnips, potatoes, parsnips, carrots. Add garlic for added flavor. For herbs I love herbs de provence, a lovely mixture perfect for this combo, and salt & pepper to your liking.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine American

Servings 6 people

Ingredients

  

You can use any amount of root vegetables you have! This is just a reference

• 3 beets
• 4 carrots
• 4 potatoes medium
• 4 radishes
• 2 rutabaga
• 3 turnips
• 2 parsnips
• 6 clove garlic smashed
• avocado or olive oil drizzle and massage in a large bowl
• sea salt
• pepper
• 1.5 tbsp herbs de Provence or more

Instructions

 

• Preheat oven for 425oF
• Chop root vegetables into a similar size. Approximately 1 x 1 inch (2.5 x 2.5cm) or smaller.
• Massage chopped vegetables with as minimal amount of oil to cover them.
• Smash garlic cloves with side of knife.
• Put parchment paper on cooking sheet, and put one layer of root vegetables, add smashed garlic.
• Sprinkle with salt, pepper and herbs de Provence or other herbs.
• Bake at 425oC for 25-50 min depending on thickness. It's done when ends look brown and vegetable cubes are the softness you like with your fork.

Keyword roasted, root, vegetables

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