In terms of veggie side dishes, they don’t come any more colourful or tasty than these rainbow roasted vegetables. Add in the intense flavour of the roasted lemon yoghurt and you are in for a massive treat.
This is the latest in our series of tasty recipes that feature just 7 simple ingredients. They are all super tasty and can be made by people of any cooking ability.
The cooking techniques for this dish are simple, but the key is sourcing high quality ingredients. You may struggle to find the purple carrots but you could replace with something similar like parsnips, squash, or even large red onions. A vibrant and delicious bite.
Rainbow Roasted Vegetables: Ingredients
- Carrots (purple and regular)
- Red peppers
- Sweet potato
Peel the carrots. If using the baby ones you can leave them whole, or if they are bigger chop into large pieces.
Peel the sweet potato cut into similar sized chunks. Add to a baking tray with a lemon that has been quartered.
Drizzle the veg (making sure to leave out the spinach, red peppers and radicchio for now!) with olive oil and season it all with salt and pepper, before tossing everything to ensure even coating.
Pop the tray into the oven at 200C/400F. The vegetables should take about 20 minutes to cook.
While the veg roasts, cook up the red peppers in a pan with some olive oil over a medium heat.
After 10 minutes check on the vegetables in the oven. Give them a good shake or turn with tongs to ensure even cooking.
When the oven veg has cooked, remove the tray and add the radicchio and cover with some of the vegetables for flavour. Pop the tray back in the oven for just 2 minutes.
When the red peppers have softened, add the spinach and wilt it down. This will only take about 30 seconds. Remove from the heat and season with salt and pepper.
Remove the veggies from the oven and combine with the peppers and spinach.
Mix the yoghurt in a bowl with lots of cracked black pepper. Next, squeeze in the juice from the roasted lemons from the tray. They will have a beautifully deep, rich flavour.
Plate the veg up with a drizzle of the lemon yoghurt sauce over the top and one of the roasted lemons on the side to squeeze over everything…
The vibrant flavours of these rainbow roasted vegetables will blow you away.
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