Crispy Herb-Roasted Root Vegetable Medley

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Roasted Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Root Vegetable Medley

A rustic medley of roasted carrots, parsnips, and beets spiced with fresh rosemary and thyme, tossed with hearty chickpeas and served with a cool, creamy Greek yogurt dip. This dish offers a delightful balance of sweet, earthy flavors and a satisfying crispy texture, perfect for a comforting meal any time of day.

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NUTRITION

535kcal
Protein
34.5g
Fat
9g
Carbs
84.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 small Beet (82g)

1 cup Chickpeas, canned (240g)

0.75 cup Nonfat Greek Yogurt (~170g)

1 teaspoon Olive Oil (5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel and dice the carrot, parsnip, and beet into uniform bite-sized pieces for even roasting.

  • 3

    In a large bowl, combine the diced vegetables with the drained chickpeas. Add the olive oil, finely minced garlic, and roughly chopped rosemary and thyme. Toss gently until all components are well coated.

  • 4

    Spread the vegetable and chickpea mixture in a single layer on a baking sheet.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and edges begin to crisp.

  • 6

    While the veggies roast, prepare a dipping sauce by placing the nonfat Greek yogurt in a small bowl. Optionally, season the yogurt with a pinch of salt, pepper, or a squeeze of lemon juice.

  • 7

    Once roasted, serve the crispy herb-roasted root vegetable medley warm with a side of the Greek yogurt dip. Enjoy the earthy flavors and satisfying crunch!

Crispy Herb-Roasted Root Vegetable Medley

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Roasted Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Root Vegetable Medley

A rustic medley of roasted carrots, parsnips, and beets spiced with fresh rosemary and thyme, tossed with hearty chickpeas and served with a cool, creamy Greek yogurt dip. This dish offers a delightful balance of sweet, earthy flavors and a satisfying crispy texture, perfect for a comforting meal any time of day.

NUTRITION

535kcal
Protein
34.5g
Fat
9g
Carbs
84.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 small Beet (82g)

1 cup Chickpeas, canned (240g)

0.75 cup Nonfat Greek Yogurt (~170g)

1 teaspoon Olive Oil (5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel and dice the carrot, parsnip, and beet into uniform bite-sized pieces for even roasting.

  • 3

    In a large bowl, combine the diced vegetables with the drained chickpeas. Add the olive oil, finely minced garlic, and roughly chopped rosemary and thyme. Toss gently until all components are well coated.

  • 4

    Spread the vegetable and chickpea mixture in a single layer on a baking sheet.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and edges begin to crisp.

  • 6

    While the veggies roast, prepare a dipping sauce by placing the nonfat Greek yogurt in a small bowl. Optionally, season the yogurt with a pinch of salt, pepper, or a squeeze of lemon juice.

  • 7

    Once roasted, serve the crispy herb-roasted root vegetable medley warm with a side of the Greek yogurt dip. Enjoy the earthy flavors and satisfying crunch!