John Myers
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Oven Vegetables with Sour Cream Dip
The perfect oven vegetables with sour cream dip recipe with a picture and simple step-by-step instructions.
For the oven vegetables
- 2 Beetroot tubers (fresh)
- 2 Potatoes (large)
- 1 Sweet potato (small)
- Coarse sea salt
- 1 branch Rosemary
- 3 Branches Thyme
For the dip
- 100 g Sour cream
- 100 g Sour cream
- 0,5 bunch Parsley
- 0,5 bunch Chives
- 1 Splash Lemon
- Salt pepper
- Preheat the oven to 220 ° C. Clean the beetroot, the potatoes and the sweet potato and cut about 1-2 cm thick slices. Put the beetroot in an ovenproof dish, drizzle with olive oil, sprinkle with sea salt and place on the top shelf in the preheated oven. After 10-15 minutes add the potato and sweet potato slices and stir.
- After another 15 minutes, turn the vegetables.
- Finely chop the rosemary and thyme. After another 15 minutes of baking time, sprinkle over the vegetables and bake for another 15 minutes on the middle rack in the oven.
- Put the sour cream and sour cream in a bowl. Hook the parsley, cut the chives into small rolls and pour over them. Season the dip with salt, pepper and a squeeze of lemon, stir and season to taste.
- Take the vegetables out of the oven and serve with the dip – bon appetit! 🙂
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