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You are here: Home / Sides / ROASTED VEGETABLES WITH HARISSA YOGHURT

ROASTED VEGETABLES WITH HARISSA YOGHURT

February 18, 2015 By Lindsey Dickson 1 Comment

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Roasted vegetables are such an easy way to cook when entertaining or when you want a stress-free accompaniment to a Sunday roast.

Served with a mildly spicy Harissa yoghurt, these were delicious with the Spiced Slow Roasted Shoulder of Lamb on the recipe page.

5.0 from 1 reviews
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ROASTED VEGETABLES WITH HARISSA YOGHURT
Author: Lindsey Dickson
Prep time:  5 mins
Cook time:  45 mins
Total time:  50 mins
Serves: 6
 
Use as many vegetables you need to feed the number of people you are cooking for. This amount will feed about 6. Use 2 baking sheets to cook the vegetables, don't pile them up in one tin.
Ingredients
  • 4 Smallish fresh beetroots, halved
  • 2 Large parsnips, quartered lengthways
  • 6 Medium carrots, left whole and halved if large
  • 1 Butternut Squash, peeled and thickly sliced lengthways.
  • 250ml Greek Yoghurt
  • 1 Tbs Harissa Paste
Instructions
  1. Preheat oven to 190c
  2. Keeping the vegetables in their groups, lay them on the baking trays.
  3. Drizzle over a little olive oil and season.
  4. Cook for about 45 minutes, turning over at intervals.
  5. Take them out as they cook and remove to a warm oven.
  6. You may find the beetroot takes a little longer especially if they are on the larger size.
  7. Mix the yoghurt with the harissa paste and serve.
3.2.2885

 

 

Filed Under: Sides, Vegetarian Dishes

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Comments

  1. Jane says

    March 1, 2015 at 8:25 pm

    I can testify that this was delicious and the harrisa sauce quite addictive! x

    Reply

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