This recipe is my go-to when I need a quick, healthy, and flavorful side dish. I got inspired to make this a few years back when a friend and I went on a hike in the mountains; we took some vegetables along and roasted them on a small portable grill. It tasted sooo good and since then, I always try to make it at home.
It's incredibly versatile – you can easily adapt it to whatever vegetables you have on hand. I often use a mix of broccoli, carrots, and Brussels sprouts, but feel free to experiment! The cumin adds a warm, earthy flavor that complements the vegetables perfectly, and the creamy yogurt dip provides a cool and refreshing counterpoint. It is a perfect combination.
Required Equipments
- Large Baking Sheet
- Mixing Bowls
- Whisk
- Sharp Knife
- Measuring Cups and Spoons
Cumin-Roasted-Vegetables-with-Yogurt-Dip
This recipe for cumin-roasted vegetables with a cooling yogurt dip is a simple yet incredibly flavorful side dish, perfect for any meal. It's healthy, adaptable, and always a crowd-pleaser!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for getting those veggies perfectly roasted. Don't skip this step!
- Chop your vegetables. I like to keep things relatively uniform in size (about 1-inch pieces), so they roast evenly. But hey, nobody's judging if some are a bit bigger or smaller!
- In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 tablespoon of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure every piece is nicely coated. This is where the magic happens!
- Spread the veggies in a single layer on a large baking sheet. Don't overcrowd them, or they'll steam instead of roast and get soggy!
- Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Keep an eye on them – ovens vary. You want them to be beautifully browned, not burnt!
- While the vegetables are roasting, prepare the yogurt dip. In a small bowl, combine 1 cup of plain yogurt, 1 tablespoon of lemon juice, 1/4 teaspoon of salt, and a pinch of garlic powder. Stir well to combine.
- Once the vegetables are roasted, let them cool slightly before serving. Garnish with fresh herbs, like parsley or cilantro, if you like. I find parsley adds a nice clean touch.
- Serve the roasted vegetables immediately with the yogurt dip. Enjoy! Let me know what you think in the comments below!
📝 Notes
- For extra flavor, try adding a pinch of red pepper flakes to the vegetables before roasting.
- Feel free to adjust the amount of cumin to your liking. Some people like it really intense!
🍎 Nutrition
Calories: 250 kcal
Protein: 10 g
Fat: 10 g
Carbohydrates: 25g
Fiber: 5 g
Calcium: 50 mg
