Oven Roasted Spiced Vegetables Recipe (with a Herbed Yogurt and Tahini Sauce)
This recipe for roasted root vegetables is one of my favorite healthy dish ideas. I love how all of the spices and herbs work together for a flavourful cozy side dish. This easy recipe uses one of my favorite seasonal ingredients; beets. The roasted vegetables sit on a simple creamy yogurt sauce…which has quickly became one of my favorites to use in many different dishes.
Ingredients
- 3 beets
- 5 carrots
- 2 tbsp olive oil
- salt & pepper to taste
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1/4 tsp ground coriander
For the creamy yogurt sauce...
- 1 cup plain Greek yogurt
- zest of 1/2 a lemon
- juice of 1/2 a lemon
- 2 garlic cloves peeled
- 2 tbsp tahini
- 1/4 tsp red pepper flakes
- 1/2 cup fresh herbs of your choice (parsley, mint, basil, dill or a combination of a few)
- 1/4 cup chopped pumpkin seeds for garnish (optional)
Instructions
- Preheat oven to 425° F
- Wash and dry your vegetables, then chop the carrots in half or thirds depending on the size. Cut the beets in quarters.
- Add to a large bowl and toss with the olive oil. Then add in the spices and mix until the veggies are well covered on the mixture.
- Add to a lined baking sheet in an even layer and roast in the oven for 30-35 minutes, flipping halfway. You'll know they are ready when tender and a fork goes through easily.
- Remove from oven and set aside until ready to serve.
For the creamy yogurt sauce...
- Add the yogurt, tahini, lemon zest, lemon juice, garlic, red pepper flakes, fresh herbs and a small drizzle of olive oil to a food processor.
- Blend until the garlic and herbs are broken down. I prefer to keep a little texture....but blend as you please.
When ready to assemble the dish...
- Add the yogurt sauce on a large plate or serving bowl, then top with roasted vegetables.
- Garnish as desired (see options and variations in post)