🍽️ Roasted Vegetables with Sauce

Name: Roasted Vegetables with Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 2 beetroot bulbs; 3 colorful carrots; 1 red onion; 3 garlic cloves; 4 tbsp olive oil; 0.5 tsp ground cumin; 1 tsp dried thyme; 0.5 tsp chili flakes; salt; pepper; 100 g seedless red grapes; 2 tbsp capers (15 g each; drained); 150 g chickpeas (drained weight; can); 0.25 bunch parsley; 100 g yogurt (3.5% fat); 3 tbsp lemon juice; 2 tbsp walnut kernels (15 g each)

589 kcal · 30 min · 4 servings

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Ingredients

2 beetroot bulbs
3 colorful carrots
1 red onion
3 garlic cloves
4 tbsp olive oil
0.5 tsp ground cumin
1 tsp dried thyme
0.5 tsp chili flakes
salt
pepper
100 g seedless red grapes
2 tbsp capers (15 g each; drained)
150 g chickpeas (drained weight; can)
0.25 bunch parsley
100 g yogurt (3.5% fat)
3 tbsp lemon juice
2 tbsp walnut kernels (15 g each)

Instructions

1. Wash the beets and carrots. Peel them and cut them into large chunks.
2. Peel the onion and cut it into wedges.
3. Lightly crush two garlic cloves without peeling them.
4. Place the vegetables on a baking sheet.
5. Drizzle everything with two tablespoons of olive oil.
6. Sprinkle cumin, thyme, chili flakes, salt, and pepper over the vegetables.
7. Mix the spices well with the vegetables.
8. Preheat the oven to 200 degrees (convection 180 degrees or gas mark 3).
9. Roast the vegetables for 20 to 25 minutes.
10. Remove the vegetables when they are tender and lightly caramelized.
11. Remove the grapes from the stems.
12. Wash the grapes.
13. Add the grapes and one tablespoon of capers to the vegetables.
14. Bake everything for another 10 minutes.
15. Drain the chickpeas in a sieve.
16. Let the chickpeas drip dry.
17. Peel the remaining garlic.
18. Wash the parsley.
19. Shake the parsley dry.
20. Chop the parsley.
21. Put the chickpeas, yogurt, garlic, one tablespoon of olive oil, lemon juice, the parsley (leaving some aside for garnish), salt, and pepper into a blender.
22. Puree the mixture until smooth.
23. Add a little water if the sauce is too thick.
24. Roughly chop the walnuts.
25. Serve the roasted vegetables with the sauce on plates.
26. Sprinkle the walnuts, the remaining parsley, and the rest of the capers over the dish.
27. Drizzle the dish with the remaining olive oil.

Nutrition per serving

kcal: 589
Protein: 15 g · Fett/Fat: 35 g · Carbs: 51 g