Roasted Vegetables with Chili Yogurt
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
- 1 small clove garlic,
- 1 cup Greek yogurt
- 1½ tsp Sriracha
- Salt and black pepper
Preheat the oven to
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.
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