Brave soldier roast vegetables

By Stansie HQ

Brave soldier roast vegetables

Tis the season for roasting hearty winter vegetables such as pumpkin, kumara, parsnip, yams, carrots and potatoes. An easy, cheap and fulfilling way to get your five-plus a day. And while all those veges taste delicious unadorned when roasted, it’s also fun to give them a burst of spicy flavour, and that’s where Stansie's herb mix Brave Soldier comes in handy.

Set the oven to 200°C. Then is chop up the veges into pieces of roughly the same size and pop into a large bowl. Then create this simple dressing::

  • 1 tablespoon of Brave Soldier
  • 1 cup of plain yoghurt (roughly 250 grams)
  • Juice from one lemon
  • 1 to 2 tablespoons of Olive Oil (extra virgin preferably)

Stir the mixture in with the vegetables until they are fully coated, then spread them out evenly onto an oven tray that is lined with baking paper. This last part is very important if you want to avoid an evening of scrubbing!

By now your oven should be at the right temperature, so put the veges in for around 40 minutes (depending on how crispy you like them), and remember to turn the veges halfway through the cooking process. Serve with or without a dollop of sour cream.

Any leftovers can be put into the fridge and warmed up in the microwave for lunch the next day.



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