Crunchy Smashed Root Veggies

• Main:

  • 500 g carrots
  • 500 g parsnip
  • olive oil for cooking
  • Salt & pepper to taste
  • 1 tsp smoked paprika
  • 1/2 tsp coriander powder
  • 1/2 tsp garlic powder

  For the sauce:

  • 100 ml plant-based yogurt
  • 200 g cucumber
  • 1 tsp herbs de provence
  • 2 cloves of garlic

• • Once the veggies are finished baking, serve them with the fresh sauce on top or as a dip on the side for a delicious and healthy meal. Enjoy!

• • Start by boiling carrots and parsnips with their skin on in salted water until they are tender. This will help them stick together when smashed.
  • Once the veggies are boiled, place them on an oven tray lined with parchment paper and use a bowl to gently flatten them. You can watch a demonstration of this technique in the video above.
  • In a small bowl, mix together smoked paprika, coriander powder, garlic powder, salt, pepper, and olive oil to create a spice mixture.
  • Brush the spice mixture over the flattened veggies and bake them in the oven at 220°C for approximately 40 minutes, or until they are crispy and golden brown.
  • While the veggies are baking, prepare the fresh sauce. In a food processor, combine cucumber, garlic, herbs de Provence, plant-based yogurt, and salt. Blend until the sauce is smooth and creamy.