Name: Roasted vegetables with harissa yoghurt
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 1.2 kilogram kent pumpkin; 3 medium (500g) beetroot, halved; 2 medium (500g) parsnips, peeled, halved lengthways; 1 bunch (400g) baby carrots, peeled, trimmed; 2 medium (320g) red onions, halved; 2 tablespoon olive oil; 50 gram butter, chopped; salt; 1 cup (280g) greek-style yoghurt; 1 tablespoon harissa

Roasted vegetables with harissa yoghurt

This vegetarian Moroccan-style dish is filled with red chilli spices, soothing Greek yoghurt and hearty roasted vegetables.

Serves 6

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

1.2 kilogram kent pumpkin

3 medium (500g) beetroot, halved

2 medium (500g) parsnips, peeled, halved lengthways

1 bunch (400g) baby carrots, peeled, trimmed

2 medium (320g) red onions, halved

2 tablespoon olive oil

50 gram butter, chopped

salt

1 cup (280g) greek-style yoghurt

1 tablespoon harissa

Method

Roasted vegetables with harissa yogurt

1.Preheat the oven to hot, 220°C (200°C fan-forced).

2.Cut pumpkin into thin wedges. Place all vegetables in 2 large baking dishes; drizzle with oil and dot with butter. Sprinkle with a little salt.

3.Roast the vegetables for 40 minutes, turning once. Remove vegetables as they are cooked; return trays to oven for a further 10 minutes or until all vegetables are browned and tender.

4.Meanwhile, combine yoghurt and harissa in a small bowl. Serve roasted vegetables with harissa yoghurt.

Women's Weekly Food