YOUR SOLIN GENERATED RECIPE
Crispy Roasted Root Vegetables with Creamy Herb Dressing
Savor the rustic charm of tender roasted root vegetables kissed with a hint of olive oil and finished with a refreshing, tangy herb dressing. This dish is a delightful balance of crispy outside and creamy dressing that elevates the natural sweetness of carrots, parsnips, and sweet potato while incorporating protein-rich chickpeas and Greek yogurt.
INGREDIENTS
1 cup chopped Carrots (128g)
1 cup chopped Parsnips (133g)
1 small cubed Sweet Potato (130g)
1/2 cup roasted Chickpeas (82g)
1 cup Nonfat Greek Yogurt (245g)
1/3 tablespoon Olive Oil (5g)
2 tablespoons chopped Fresh Dill & Parsley
1 tablespoon Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F.
In a large bowl, toss the chopped carrots, parsnips, and sweet potato with olive oil, salt, and pepper.
Spread the veggies on a baking sheet in a single layer and roast for 25-30 minutes, stirring midway, until they are crisp on the edges and tender inside.
While vegetables are roasting, prepare the creamy herb dressing by combining the nonfat Greek yogurt, chopped fresh dill and parsley, lemon juice, and a pinch of salt and pepper in a small bowl. Whisk until smooth.
For added protein and texture, mix in the roasted chickpeas with the vegetables either during the last 5 minutes of roasting or toss them in after the veggies are done.
Once the vegetables are roasted to your desired crispiness, transfer them to a serving bowl and drizzle the creamy herb dressing over the top. Toss gently to coat evenly.
Serve immediately and enjoy the medley of crisp, roasted flavors complemented by the creamy, tangy dressing.