Roasted Root Vegetables with Cilantro Yogurt dip
Fall – brings the bounty of root vegetable!
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:
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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Roasted Root Vegetables with Cilantro Yogurt dip
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.
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