This is the perfect healthy recipe to kick off the new year. Roasted winter vegetables including cauliflower and sprouts are piled on top of Greek yoghurt with pomegranate molasses and tahini.
Roasted vegetable goodness incoming.
Happy new year all. I hope you all have wonderful 2022s! I'm feeling cautiously hopeful for the year ahead.
As probably many people are, I'm planning on trying to eat a little healthier in January.
For me that really means just eating a few more vegetables and other healthy things and this veg packed recipe is the perfect thing to start with.
We've got two of my favourite vegetables here...cauliflower and sprouts but if you're not a fan of either then you can switch out for any other vegetables that roast well.
I like to serve this with flatbreads or a fresh crusty loaf, both work amazingly. You could also go with pitta bread or serve up on toasts.
Why we love this recipe...
It's a delicious vegetarian recipe with plenty of good stuff like cauliflower, sprouts and a delicious pickled shallot.
It makes a great lunch or dinner and the leftovers are also perfect the next day so you can make this as part of your meal prep.
The pickled shallots are such a yummy topping for this recipe and any extra are great on salads, in sandwiches and with anything else that needs a tangy hit.
You can use this recipe as inspiration and switch it up however you like - from the vegetables you use to what you drizzle over before serving, get creative!
Ingredients
This section is here to provide further tips and ideas for alternative ingredients. The full recipe and instructions are included in the recipe card at the bottom of the post!
Shallot + Pickling Ingredients: The pickled shallot is a super simple mixture of thinly sliced shallot, cider vinegar, sugar and salt.
Veggies: Sprouts and cauliflower make up the bulk of this recipe. They're roasted with olive oil and a mixture of smoked paprika and cumin for plenty of flavour and super tender veggies.
Garlic Yoghurt: While the veg is cooking the yoghurt is mixed with a crushed clove of garlic and salt and pepper to make up the base of this dish.
Toppings: Once everything is piled high I like to top it with a delicious combination of pomegranate molasses, tahini, crumbled feta, chopped herbs and nigella seeds.
How to make winter vegetables
Make the pickled shallots: Mix the vinegar, sugar and salt then add the shallots and set aside until ready to use.
Roast the vegetables: Put the cauliflower florets and sprouts on a baking sheet. Drizzle over the olive oil, add the smoked paprika, cumin and plenty of seasoning and roast for 30-40 minutes.
Assemble the dish: Mix the yoghurt and garlic and spread on a serving dish. Top with the roasted vegetables, add all of your toppings and serve.
Want more? Try these other vegetarian recipes!
- Caramelised Onion Pasta with Gruyere
- Butternut Squash Gnocchi with Mascarpone
- Fried Halloumi & Tomatoes with White Beans
- Spicy Noodles with Broccoli
- Sheet Pan Gnocchi with Tomato & Pesto
- Spicy Meatballs with Potatoes & Feta
- Brown Lentil Dal
Winter Vegetables with Yoghurt & Pickled Shallots
Ingredients
- 60 ml Cider Vinegar
- 1 teaspoon Sugar
- Salt and Pepper
- 1 large Shallot thinly sliced
- 200 g Sprouts peeled and halved
- 1 Cauliflower cut into florets
- 1 tablespoon Smoked Paprika
- 1 tbsp Cumin
- 2 tablespoon Olive Oil
- 250 g Greek Yoghurt
- 1 clove Garlic
- 60 g Feta crumbled
- Pomegranate Molasses to serve
- Tahini to serve
- Flatbread to serve
- Fresh Coriander or Parsley chopped, to serve
Instructions
- Heat the oven to 200°C/400°F. Put the vinegar, sugar and plenty of salt and pepper in a small jar. Stir to dissolve the sugar then add the shallots. Put the lid on the jar and set aside.
- Put the sprouts and cauliflower florets on a baking sheet and toss with the olive oil and spices. Season well and toss again. Spread into a single layer and roast for 30-40 minutes until cooked through and a bit charred around the edges.
- While the veg cooks mix the yoghurt with the garlic and plenty of salt and pepper. Spread on a serving dish and top with the cooked veg. Crumble over the feta, spread over the shallots and drizzle over the pomegranate molasses and tahini. Sprinkle with nigella seeds and chopped coriander. Drizzle over a little more olive oil if desired. Serve with your choice of bread.
Notes
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Sara says
I'm always looking for new and fun vegetable side dishes... I'm so glad I found this one, it looks to die for! Can't wait to give it a try!
Kristen Wood says
This was so creative and delicious! Thank you for the wonderful recipe! 🙂
Jacqueline Meldrum says
Mmmm that looks so good. *adds to list*
Evelyne Cultureatz says
I adore the sound of this yogurt with the winter veggies, will have to gove this a try.
Angela says
This dish has so many great flavors and textures. The pickled shallots on top where amazing.