Roasted Vegetables with Yogurt-Date-Cinnamon Dip

Ingredients

• 2 Parsnips
• 4 Potatoes
• 3 Beetroots
• 4 Black Radishes
• 300 g Rutabaga (0.25 Rutabagas)
• 4 Colorful Carrots
• Salt
• Pepper
• 0.5 tsp paprika powder
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 25 g Sesame seeds (2 tbsp)
• 3 tbsp olive oil
• 40 g Dried dates (pitted; 5 dried dates)
• 400 g yogurt (3.5% fat)
• 0.25 tsp cinnamon
• 10 g parsley (0.5 bunch)

Instructions

1. 1.

   Wash the parsnips, potatoes, beetroots, and black radishes thoroughly. Peel the roots and rutabaga. Cut all vegetables into bite-sized pieces.

2. 2.

   Season the vegetables with salt, pepper, paprika powder, cumin, and coriander and mix with sesame seeds and oil. Spread on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for about 35 minutes.

3. 3.

   In the meantime, dice the dates finely. Mix with yogurt and cinnamon. Wash, dry, and roughly chop the parsley.

4. 4.

   Serve the roasted vegetables with yogurt-date-cinnamon dip and sprinkle with parsley.