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Roast veggies with Yoghurt dressing

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Roast veggies with Yoghurt dressing


  • 10 baby carrots, washed and stalks trimmed neatly
  • 6 baby zucchini, sliced in half lengthways
  • 2 tbsp butter
  • 2 tbsp fresh lemon juice
  • 1 tbsp horseradish cream
  • spray olive oil
  • cracked black pepper
  • sea salt


Preheat the oven to 180C. Melt the butter. Line a baking tray with a sheet of baking paper and neatly arrange the carrots and zucchini on top. Pour the butter over the top and season well. Roast for about 12 minutes or until the veggies are soft. Meanwhile, combine the yoghurt and lemon juice and horseradish cream and mix well. When the veggies are cooked, arrange them on a platter and drizzle with the dressing. Top with some more cracked pepper.