Oven-Roasted Root Vegetables with Chickpeas and Horseradish Yogurt

A hearty oven dish with carrots, parsnips, sweet potatoes, beetroot and mushrooms, served with crispy chickpeas and pumpkin seeds. The horseradish yogurt adds a spicy freshness and goes well with the autumnal root vegetable cuisine.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 500 g Carrots
• 300 g Parsnips
• 400 g Sweet potatoes
• 300 g Beetroot
• 250 g Mushrooms
• 2 pc red onions
• 3 pc garlic cloves
• 1 can Chickpeas (drained weight about 240 g)
• 4 tbsp Olive oil
• 1 bunch Thyme
• 1 tsp Sweet smoked paprika
• 1 tsp Ground cumin
• 1 tbsp Honey
• 40 g Pumpkin seeds
• 200 g Plain yogurt
• 2 tbsp freshly grated horseradish
• 1 tbsp Lemon juice
• 1 bunch Parsley
• Salt
• Pepper

Method

1. Preheat the oven to 220 °C, conventional heat (top and bottom).
2. Peel the carrots and parsnips and cut into pieces about 3 cm in size. Peel the sweet potatoes and also dice them. Peel the beetroot and cut into wedges, wearing gloves as it stains heavily.
3. Cut the red onions into wedges, halve the mushrooms and finely chop the garlic.
4. Toss all ingredients except the chickpeas, pumpkin seeds, yogurt and parsley in a large bowl with the olive oil, garlic, cumin, paprika, thyme leaves, honey, salt and pepper until well combined.
5. Spread the vegetables on one large baking tray or two trays, so that they are as far as possible not overlapping. Bake in the oven for about 35 minutes.
6. Drain the chickpeas, rinse and pat them thoroughly dry. Add to the tray and bake for a further 15 to 20 minutes, until the vegetables are tender and the edges are lightly browned.
7. Toast the pumpkin seeds in a dry pan over medium heat for 2 to 3 minutes, until fragrant, then remove.
8. Stir the yogurt with horseradish, lemon juice, salt and pepper and chill.
9. Finely chop the parsley. Arrange the oven vegetables on plates, sprinkle with pumpkin seeds and parsley, and serve with the horseradish yogurt.