Roast carrots and parsnips with a yogurt-herb dressing
55 min · 7 g protein · 147 cals / serving
The Sunday-roast side everyone fights over: carrots and parsnips roasted hot until sticky and caramelised at the edges with thyme and a touch of honey, then spooned over a cool, lemony yogurt sauce with dill and mint and scattered with toasted seeds.
Ingredients
- 10 medium carrots, peeled and halved lengthways
- 3 small parsnip, peeled and quartered lengthways, woody cores cut out
- 2 tsp olive oil
- a few sprigs fresh thyme
- 3/4 tsp salt, divided
- 1/2 tsp black pepper
- 1 tsp honey
Yogurt-herb dressing
- 300 g nonfat Greek yogurt
- 1 tbsp lemon juice
- 1/2 lemon lemon zest
- 1 small clove garlic, finely grated
- a few sprigs fresh dill, chopped
- a few sprigs fresh mint, chopped
To serve
- 2 tsp raw pumpkin seeds (pepitas), toasted
Steps
- Heat the oven to 220C/200C fan/gas 7. Toss the carrots and parsnips with the oil, thyme, most of the salt and the pepper on a large roasting tray, spread out in one layer so they roast rather than steam.
- Roast for 30 minutes, turning once, then drizzle with the honey, toss and roast for 8–10 minutes more, until sticky and dark golden at the edges and tender in the middle.
- Meanwhile, stir the yogurt with the lemon juice and zest, garlic, most of the herbs and the rest of the salt.
- Spread the dressing over a platter, pile the hot vegetables on top and scatter with the toasted seeds and the remaining herbs.
Good to know
Can I roast them alongside the joint?
Yes. If the oven is lower for the meat, give them longer, and turn the heat up while the meat rests to finish them. Add the honey only for the last 10 minutes, or it burns.
Make ahead?
Peel and cut the vegetables the day before and keep them in the fridge in a bag. The dressing keeps for two days, and is good with the roast meat too.
Per
- Calories
- 80
- Protein
- (22%)
- 4 g
- Fat
- (20%)
- 2 g
- Carbohydrates
- (59%)
- 13 g
- of which sugar
- 6 g
- Fiber
- 3 g
- Sodium
- 205 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 883 kcal goes into the pot and 1367 g of ingredients comes out as about 1100 g of food: 80 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.