Easy Creamy Roasted Vegetables Side
Ingredients
- 600g white potatoes
- 1/2 butternut squash or 300g carrots or sweet potatoes
- olive oil
- salt
- coarse black pepper
- 2-3 tbsp mayonnaise
- 2-3 tbsp Greek yoghurt
- chopped chives, parsley or coriander to garnish
Preparation
Wash and cut the vegetables roughly into 3cm cubes. Arrange on two oven trays and drizzle with olive oil, sprinkle salt and black pepper to taste, and bake in a preheated oven at 220°C (gas mark 7 or 200°C fan) for 35-40 minutes or until cooked and lightly golden.
Mix the mayonnaise and Greek yoghurt together in a small bowl and set aside.
Once the vegetables are cooked, arrange them in a dish, add dollops of the mayonnaise and yoghurt sauce on top, garnish with chopped chives, parsley, or coriander, and serve immediately.
Tips
This dish can also be prepared in an air fryer for a similar result.
The Greek yoghurt and mayonnaise mixture adds creaminess and flavor with less fat than using mayonnaise alone.
