Winter oven vegetables

Ingredients for 8 servings:

• 500 g potatoes
• 300 g swede(s)
• 300 g sweet potatoes
• 300 g carrot(s)
• 300 g parsnip(s)
• 300 g butternut squash
• 300 g beetroot
• 6 tbsp olive oil
• salt and pepper
• 1 small piece(s) of ginger, finely diced
• possibly turmeric, cumin, cinnamon
• 500 g Greek yogurt, firm
• 200 g sour cream
• 200 g whipped cream
• 2 tsp salt
• 2 cloves garlic
• 6 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

from root vegetables

Peel all the vegetables and dice them into small pieces (approx. 1 cm). Place the vegetables on a deep baking sheet with the oil, ginger, and spices and mix well. Cover with aluminum foil. Bake in a preheated oven at 180°C (top/bottom heat) for approximately 45 minutes. Remove the foil and bake for a further 15 minutes. For the sauce, mix all the ingredients and season to taste. Serve with the roasted vegetables. The quantities are approximate and may vary depending on the size of the vegetables and personal taste. If desired, you can also crumble 200g of feta cheese over the vegetables in the last 15 minutes.