Roasted Vegetables with Honey Yoghurt

Olive oil
Kipfler potatoes, washed
2 large brushed or roasting potatoes, peeled and cut into 5cm pieces
1 large sweet potato, peeled and cut into 5 cm pieces
1 large carrot, washed, topped and tailed and diagonally cut into 5cm pieces
1 fennel bulb, washed, topped and tailed and sliced
1 red onion, peeled and cut into 6 to 8 wedges
4 garlic cloves, peeled
10 brussels sprouts, washed, topped and tailed and cut in half lenghtwise
1 cup greek yoghurt
pinch of dried cumin
1 tsp honey
juice of half a lemon
pinch of salt

Preheat the oven to 180 degrees celsius (fan-forced)

Pour a good slosh of olive oil in a large baking dish.

Tip all of the vegetables into the baking dish.

Pour another slosh of olive oil.

Add a sprinkle of kosher salt and freshly ground black pepper.

Place the baking dish in the oven and roast for 60 minutes. Check on the vegetables every 15 minutes and jiggle the pan around to shift the vegetables.

When the vegetables are cooked and crisp, remove the pan from the oven and allow them to sit for 10 minutes.

Meanwhile, combine the yoghurt with the honey, cumin, lemon juice, salt and pepper and stir well to combine.

Serve the yoghurt dressing with the vegetables.

Try this with hummus or aoili instead of the yoghurt dressing.