Ingredients
- <ul> <li>3 sweet potatoes (or about 800g in weight), cut into 1cm-thick slices</li> <li>3 large carrots, sliced as above</li> <li>3 large parsnips, sliced as above</li> <li>1 leek, sliced</li> <li>50ml olive oil</li> <li>1 tbsp fresh thyme leaves</li> <li>1/2 tsp ground cumin</li> <li>1/2 tsp ground coriander</li> <li>50g butter, melted</li> <li>Good pinch smoked paprika</li> <li>1/2 tsp turmeric</li> <li>FOR THE YOGHURT DRESSING:</li> <li>250ml Greek yoghurt</li> <li>Juice of 1 lime</li> <li>2 cloves garlic, crushed</li> <li>Salt and pepper</li> <li>FOR THE HERB OIL:</li> <li>Big bunch of mint</li> <li>Small bunch parsley</li> <li>100ml really good olive oil</li> </ul>
Preheat an oven to 200 degrees/gas 6. Slice the vegetables and toss them with the oil, thyme, spices and melted butter. Place on a roasting tray in a single layer – you might need two trays to achieve this – and roast for 25-30 minutes until sizzling and tender. Turn them occasionally to ensure all sides are golden and crisp.
For the yoghurt dressing, gently whisk the ingredients together in a bowl.
For the herb oil, blitz the oil, herbs and in a blender. Season with salt and pepper.
Serve either with the sauces on the side or drizzled over the glistening, golden heap of roasted vegetables.
