Herbed Roast Vegetables
A comforting mix of vegetables baked until soft and sweet is even better when served with a thickened yogurt called labneh or Greek yogurt.
Best Health magazine, December 2012; Photo by Petrina Tinslay
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 large butternut squash
- 2 red onions peeled, cut into eighths
- 3 carrots peeled, cut into chunks
- 1 parsnip peeled, cut into chunks
- 1 sweet potato peeled, cut into chunks
- 2 zucchini cut into chunks
- 1 red pepper seeded, cut into strips
- 2 plum or Roma tomatoes quartered
- 4 sprigs rosemary
- 1 tsp cumin
- 3 tbsp olive oil
- 1/2 cup labneh or Greek yogurt
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 350°F.
- Put vegetables into a large roasting pan with rosemary, cumin and olive oil. Toss to coat. Bake for one hour, turning vegetables once or twice.
- Divide vegetables equally among four plates and top each with a dollop of labneh or Greek yogurt.
Recipe Notes
Per serving: 315 calories, 7 g protein, 12 g fat (2 g saturated fat), 51 g carbohydrates, 10 g fibre, 3 mg cholesterol, 62 mg sodium
