Roasted Vegetables with Chili Yogurt

Garlic Bulb, ea.
In Stock
$0.99

Roasted Vegetables With Chili Yogurt

  • 1 small butter nut squash
  • 2 large sweet potatoes
  • 1 tsp ground cinnamon
  • 6 tbs olive oil
  • 1¾ oz  parsley, leaves, plus extra leaves for garnish
  • 1 small clove garlic, crushed
  • 1 cup  Greek yogurt
  • 1½ tsp Sriracha
  • Salt and black pepper

Preheat the oven to 425ºF.

Cut the squash in half lengthwise, remove and discard the seeds, and then cut into 1/4-inch by 2-inch sticks. Peel the sweet potatoes and cut into similar size sticks as the squash. Place in a large bowl with the cinnamon, 2 tablespoons of the olive oil, ¾ teaspoon salt, and a good grind of pepper. Mix until evenly coated. Place on parchment-lined  baking sheets and roast for 35 to 40 minutes, until soft and starting to color on top. Remove from the oven and set aside to cool.

To make the herb paste, place the parsley, garlic, the remaining 4 tablespoons oil, and a generous pinch of salt in the bowl of a small food processor, pulse to form a fine paste, and set aside.

Mix  yogurt and Sriracha sauce. Lay the roasted vegetables on a platter and drizzle the spicy yogurt sauce and then the herb paste over the top. Garnish with the extra parsley leaves, and serve.

http://shop.growdelivers.com/articles/Roasted_Vegetables_with_Chili_Yogurt_recipe_grow_grocery_home_delivery.htmPrinter Friendly Version

Returning Customer?
Privacy Policy Shipping Policy Return Policy
Shopping Cart
 

The Shopping Cart is currently empty

eCommerce Solution by Nexternal
Security Seals