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Spiced Root Veg. with Lime & Mint


Vegetarian light main course (good with quinoa or couscous) or side dish with mains.

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  • 3 sweet potatoes (about 800g weight) –
  • cut into 1cm thick slices
  • 3 large carrots
  • 3 large parsnips
  • 1 leek
  • 50ml oil
  • 1 tablsp. fresh thyme
  • ½ teasp ground cumin
  • ½ teasp ground coriander
  • 50g melted butter
  • Good pinch smoked paprika
  • ½ teasp. turmeric
  • Yoghurt dressing
  • 250ml Greek yoghurt
  • Juice of 1 lime
  • 2 cloves garlic crushed (optional!) *
  • salt & pepper
  • * could substitute with a little
  • minced red onion or chopped chives
  • Herb oil
  • Big bunch of mint
  • Small bunch parsley
  • 100ml really good olive oil


servings 8
Level of difficulty Easy
Preparation time 20mins
Cooking time 25mins
Cost Average budget


Step 1

Preheat oven to 200 C / Gas 6
Slice veg & toss in oil, thyme, spices & melted butter.
Place on roasting tray in single layer (may need 2 trays)
Roast for 25-30 mins until sizzling & tender
Turn occasionally to ensure all sides are golden & crisp

For yoghurt dressing:

Gently whisk all ingreds. tog. in a bowl

For herb oil:

Blitz oil & herbs in a blender
Serve with salt & pepper
Serve either with sauces on the side or drizzled over the glistening golden heap of roasted veg.

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