Baby root vegetables with smoked paprika yoghurt

Doug Sherring

In this recipe you'll see crossovers; the same herb or ingredient used in more than one place. I love having something like a herb link its way through a meal. This is pretty simple but by adding a dressing to your roast vegetables and chopped nuts to your greens, you'll have a super tasty and simple dinner in no time.

Vegetables

1 bunch	Baby carrot (Main)
1 bunch	Baby beetroot (Main)
3	Parsnips (Main)
¼ cup	Almonds, roughly chopped
2 Tbsp	Coconut oil, melted with 1 Tbsp honey
1 pinch	Smoked paprika

Dressing

¾ cup	Natural yoghurt
½ cup	Fresh mint, finely chopped
1	Lemon, juice of
½ tsp	Smoked paprika
1 Tbsp	Olive oil
1 bunch	Fresh mint, and fresh parsley, roughly chopped, to serve

Directions

1. Preheat oven to 190C. Cut the carrots and parsnips in halves or quarters lengthways, and the beetroot into quarters. Place in a roasting dish and sprinkle over the almonds. Drizzle with the coconut oil and honey mixture (I melt them together in a small bowl in the microwave). Sprinkle over the smoked paprika, salt and pepper.
2. Roast the vegetables for about 35 minutes until slightly crisp but cooked through.
3. For the yoghurt dressing, whisk together the yoghurt, mint, lemon juice, smoked paprika, olive oil and salt and pepper. Serve alongside the vegetables, and garnish with the additional herbs.