Herb-Roasted Potatoes and Parsnips with Cilantro Drizzle

Units:
Servings: Prep Time: 20 Cook Time: 40

Ingredients

Directions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the cubed potatoes and parsnip chunks.
  3. Add olive oil, salt, black pepper, garlic powder, and smoked paprika to the bowl and toss until the vegetables are well coated.
  4. Spread the vegetables in a single layer on a baking sheet.
  5. Roast in the preheated oven for 40 minutes, or until golden brown and tender, flipping halfway through.
  6. While vegetables are roasting, prepare the cilantro drizzle.
  7. In a small bowl, combine chopped cilantro, lime juice, honey, Greek yogurt, and lime zest. Stir until smooth and well combined.
  8. Once the vegetables are finished roasting, remove from the oven and transfer to a serving platter.
  9. Drizzle the cilantro yogurt sauce over the roasted vegetables just before serving.

Dietary Tags

Recipe By:

Chef AI

Herb-Roasted Potatoes and Parsnips with Cilantro Drizzle

Ingredients

  • 3 large potatoes, peeled and cubed
  • 3 parsnips, peeled and cut into chunks
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh cilantro, chopped
  • Juice of 1 lime
  • 1 tablespoon honey
  • 1/2 cup Greek yogurt
  • Zest of 1 lime

Directions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the cubed potatoes and parsnip chunks.
  3. Add olive oil, salt, black pepper, garlic powder, and smoked paprika to the bowl and toss until the vegetables are well coated.
  4. Spread the vegetables in a single layer on a baking sheet.
  5. Roast in the preheated oven for 40 minutes, or until golden brown and tender, flipping halfway through.
  6. While vegetables are roasting, prepare the cilantro drizzle.
  7. In a small bowl, combine chopped cilantro, lime juice, honey, Greek yogurt, and lime zest. Stir until smooth and well combined.
  8. Once the vegetables are finished roasting, remove from the oven and transfer to a serving platter.
  9. Drizzle the cilantro yogurt sauce over the roasted vegetables just before serving.