Roasted Root Veg with an Ottolenghi Twist


Prep time: 
30 minutes


This is a great way to use up bits of hearty vegetables. Feel free to mix in any winter or root veggies you have and experiment with the suggested veg listed here.


  • 500g pumpkin or squash, de-seeded and cubed, skin on or off
  • 1 parsnip, peeled and cubed
  • 1 celeriac, peeled and cubed
  • 1 swede, peeled and cubed
  • 4 jerusalem artichokes, peeled and cubed
  • 4 carrots, peeled and cubed
  • 1 teaspoon allspice
  • 2 teaspoon cardamom seeds, ground to a powder
  • 5 tablespoon olive oil
  • 2 limes
  • 100ml yoghurt
  • 1 tablespoon lime juice
  • 1 green chilli, de-seeded and thinly sliced
  • a handful of corriander leaves


Mix the ground spices and 4 tbs of olive oil in a large bowl, add the cubed veg and toss till all coated. Spread on a tin sprinkle with salt and roast at 200C till tender. Remove the skin and pith from the limes, quarter and thinly slice. Mix with salt and 1 tablespoon of olive oil. Set aside. Mix yogurt with lime juice and a pinch of salt, if yogurt is thick add a little water so it is runny enough to pour. Arrange cooked veg on a large platter, drizzle with yogurt sauce, scatter on the sliced limes and juices, sliced chilli and corriander leaves.


Any combination of pumpkin, root veg or winter squash will work.

Photo Credit: Jonny Hughes @jonny2love
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