No-Knead Crusty Bread
for mopping the yogurt
The Vegetable Drawer
seasonal · weeknight · plant-forward
fresh from the autumn market
recipe no. 14 — the keeper
Roasted Harvest Vegetable Traybake
One tray, a dozen sweet roots and squash, charred at the edges and tossed with herbed yogurt. The kind of dinner that practically cooks itself while you set the table.
30 min
prep + roast
30 min — weeknight easy!
What you'll need
serves 4
- 500 g rainbow carrots, halved
- 1 medium butternut squash, cubed
- 2 red onions, wedged
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 200 g Greek yogurt
- 1 small bunch dill, chopped
- 100 g toasted hazelnuts
↑ tap the serving buttons — every measurement re-scales for you.
Pairs well with
Pomegranate Crunch Salad
a fresh, tangy contrast
Lemon-Mint Cooler
cooling and herbal
Cook Mode
current step
Roast for 25 minutes, turning once
next up
Herbed yogurt