• 1 bunch baby carrots
• 1 bunch baby beetroot
• 3 parsnips
• ¼ cup almonds, roughly chopped
• 2 tbsp coconut oil, melted with 1 tbsp honey
• Pinch smoked paprika
• Flaky sea salt and freshly cracked pepper
• For the dressing:
• ¾ cup natural yoghurt
• ½ cup fresh mint, finely chopped
• juice of one small lemon
• Flaky sea salt and freshly cracked pepper
• ½ tsp smoked paprika
• 1 tbsp olive oil
• Small bunch fresh mint and parsley, roughly chopped, to serve
1. Preheat oven to 190C. Cut the carrots and parsnips in halves or quarters lengthways, and the beetroot into quarters. Place in a roasting dish and sprinkle over the almonds. Drizzle with the coconut oil and honey mixture (I melt them together in a small bowl in the microwave). Sprinkle over the smoked paprika, salt and pepper.
2. Roast the vegetables for about 35 minutes until slightly crisp but cooked through.
3. For the yoghurt dressing, whisk together the yoghurt, mint, lemon juice, smoked paprika, olive oil and salt and pepper. Serve alongside the vegetables, and garnish with the additional herbs.
