← All recipes

🍽️ Oven Vegetables with Ham, Pepper Rice, and Thyme Yogurt

475 kcal · 30 min · 4 servings

Ingredients

• Broccoli 1 pc.
• Parsnips 500 g
• Water 7 tbsp
• Oil 2 tbsp
• Salt 1 pinch
• Pepper, black ground 1 pinch
• Long-grain rice 300 g
• Thyme, fresh 5 g
• Garlic cloves 1 pc.
• Ham cubes 100 g
• Yogurt, plain 200 g
• Butter 1 tbsp
• Paprika, sweet 2 tbsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Wash the broccoli thoroughly and remove the tough stem.
3. 3. Break the broccoli into small florets.
4. 4. Wash the parsnips and peel them.
5. 5. Cut the parsnips into small cubes.
6. 6. Place the vegetables in a bowl.
7. 7. Add some oil, salt, and pepper.
8. 8. Mix everything well together.
9. 9. Place the vegetables on a baking sheet.
10. 10. Roast the vegetables in the oven for about 20 minutes.
11. 11. Put the rice into a pot.
12. 12. Pour about 700 milliliters of salted water over it.
13. 13. Bring the water to a boil.
14. 14. Reduce the heat to low to medium.
15. 15. Cover the pot.
16. 16. Let the rice cook for approx. 12 minutes.
17. 17. Rinse the thyme under cold water.
18. 18. Strip the thyme leaves from the stems.
19. 19. Peel the garlic.
20. 20. Chop the garlic coarsely.
21. 21. Take the baking sheet out of the oven.
22. 22. Turn the vegetables on the tray.
23. 23. Add the chopped garlic.
24. 24. Add the ham cubes.
25. 25. Put the tray back in the oven for another 10 minutes.
26. 26. Put the thyme and yogurt into a bowl.
27. 27. Mix both well.
28. 28. Season the dip with salt and pepper.
29. 29. Add the butter and paprika seasoning to the rice.
30. 30. Season the rice with salt as well.
31. 31. Take the vegetables out of the oven.
32. 32. Plate the vegetables and rice.
33. 33. Serve the yogurt in small bowls alongside.
34. 34. Enjoy the roasted vegetables with ham, pepper rice, and thyme yogurt.

Nutrition per serving

• kcal: 475
• Protein: 18 g · Fett/Fat: 14 g · Carbs: 64 g