Roasted Pork Shoulder
February 14, 2025
Salted Roast Vegetables With Herbed Yogurt Dip
Recipe author:
Murray River Salt
Serves: 2 people
Prep time: 15 minutes minutes
Cooking time: 30-40 minutes
Ingredients:
Ingredients:
Mixed vegetables (such as carrots, potatoes, parsnips, and Brussels sprouts), cut into bite-sized pieces
Murray River Salt flakes
30ml olive oil
Freshly ground black pepper
Fresh thyme leaves, for garnish
For the herbed yogurt dip:
200g Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
Murray River Salt and pepper to taste
Method:
Preheat your oven to 200°C (400°F).
In a large mixing bowl, toss the mixed vegetables with olive oil and black pepper until evenly coated. Sprinkle the Murray River Salt generously over the vegetables, making sure they’re lightly encrusted but not buried in salt.
Spread the salted vegetables in an even layer on a baking sheet.
Roast in the preheated oven for about 30-40 minutes, or until the vegetables are tender and golden brown at the edges.
Check occasionally and give them a gentle stir halfway through to ensure even cooking.
Prepare the Herbed Yogurt Dip:
In a small bowl, mix the Greek yogurt, lemon juice, parsley, chives, and dill.
Season with Murray River Salt and black pepper to taste. Adjust lemon juice as needed for brightness.
To serve:
Transfer the roasted vegetables to a serving platter and garnish with fresh thyme leaves.
Serve with the herbed yogurt dip on the side for a delicious, creamy contrast.
Share
More Recipes
Cured Egg Yolks
February 14, 2025
Middle Eastern Steak Bites
January 14, 2025
Campari Salmon
January 14, 2025
Salt Crusted Salmon with Sweet Potato Chips
January 5, 2025
Salted Grapefruit Margarita
December 12, 2024
