Oven-roasted vegetables with sauce
The vibrant colors of this roasted vegetable dish with sauce hint at the generous portion of vitamins and minerals it contains. Beets and colorful carrots are veritable powerhouses of nutrients, providing valuable antioxidants that boost the immune system and protect cells.
Ingredients · Servings 2
- 2 Root-Beet-Tuber
- 3 colorful carrots
- 1 red onion
- 3 cloves of garlic
- 4 tablespoons olive oil
- 0.5 tsp ground cumin
- 1 tsp dried thyme
- 0.5 TL Chili flakes
- Salt
- Pfeffer
- 100g seedless red grapes
- 2 tbsp capers (15 g each, drained)
- 150 g chickpeas (drained weight; can)
- 0.25 bunch of parsley
- 100g yogurt (3.5% fat)
- 3 tablespoons lemon juice
- 2 tbsp walnut kernels (15 g each)
Method · 40 min
- Clean and peel the beets and carrots, then cut them into large chunks. Peel the onion and cut it into wedges. Lightly crush two unpeeled garlic cloves. Spread everything on a baking sheet and drizzle with 2 tablespoons of olive oil.
- Sprinkle with cumin, thyme, chili flakes, salt, and pepper and mix well. Roast the vegetables in a preheated oven at 200°C (180°C fan; gas mark 3) for approximately 20–25 minutes, until the vegetables are soft and lightly caramelized.
- Meanwhile, remove the grapes from the stems and wash them. Sprinkle them over the vegetables along with 1 tablespoon of capers and bake for another 10 minutes.
- Meanwhile, for the sauce, drain the chickpeas in a sieve and let them drip dry. Peel the remaining garlic. Wash the parsley, shake it dry, and chop it. In a blender, blend the chickpeas, yogurt, garlic, 1 tablespoon of olive oil, lemon juice, parsley (reserving some for garnish), salt, and pepper until creamy. Add a little water if needed until you have a smooth sauce.
- Coarsely chop the walnuts. Arrange the roasted vegetables and sauce on plates. Sprinkle with walnuts, the remaining parsley, and the remaining capers. Drizzle with the remaining olive oil.
The more colorful the carrots, the more diverse their range of nutrients! To ensure that as many vitamins and minerals as possible end up on your plate, wash carrots and beets thoroughly and then cook them with the peel on, as this preserves most of the valuable nutrients.
