4 tablespoons Azada’s Olive Oil & Basil
200 grams baby carrots, scrubbed
200 grams beetroots, scrubbed
200 grams sweet potatoes, scrubbed and cut into quarters lengthwise
200 grams large spring onions, cut into quarters lengthwise
A fews springs of thyme
1 cinnamon stick broken in half
3 cardamom pods
Sea salt and freshly ground black pepper for seasoning
Ingredients for the dressing:
1 tablespoon Azada’s Olive Oil & Basil
125 ml natural yogurt
2 tablespoons of a floral honey
2 tablespoons flaked almonds
Preheat the oven to 200°C/ 400°F/ Gas mark 6.
Scatter the sweet potatoes, baby carrots, spring onions, cinnamon stick, cardamom pods and cloves on a roasting tray.
Trim the beetroots, slice the beetroot and add them to the vegetables.
Drizzle the vegetables with Azada’s Olive Oil & Basil, and season with thyme sprigs, sea salt and pepper.
Roast the vegetables in the oven for 25-30 minutes till golden. Remove from the oven and transfer to a serving dish.
If there is any excess oil left, pour into a saucepan over a low heat. Add the honey and Azada’s Olive Oil & Basil. Once warmed through add the flaked almonds, continue to cook for a further minute and stir in the yogurt.
Drizzle the yogurt dressing over the roast vegetables and enjoy with crusty bread.
100 ml (€69,50€/ 1000ml)
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