This is my favorite recipe! This season you should eat more vegetables! New way to cook vegetables

Ingredients

• 300 g Broccoli (cut into florets)
• 1 piece Onion (peeled and sliced)
• 1 piece Carrot (peeled and sliced)
• 1 piece Red Bell Pepper (seeded and sliced)
• 3 pieces Potatoes (peeled and cubed (about 500 g))
• 2 tbsp Olive Oil (extra virgin recommended)
• 1 tsp Salt (for seasoning)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Red Paprika (sweet paprika, smoked optional)
• 1 tsp Mixed Herbs (Rosemary, Oregano, Thyme) (dried blend)
• 1 tsp Dried Garlic (granulated)
• 1 tbsp Mayonnaise (regular)
• 1 tbsp Greek Yogurt (full‑fat; can substitute sour cream)
• 1 piece Cucumber (finely diced)
• 1 tbsp Dill (fresh, chopped)

Instructions

1. Blanch Broccoli

   Bring a pot of water to a boil, add a pinch of salt, then pour the hot water over the broccoli florets in a heat‑proof bowl. Cover and let sit for 10 minutes, then drain.

   Time: PT10M

2. Chop Vegetables

   While the broccoli is soaking, peel and slice the onion, carrot, and potatoes; seed and slice the red bell pepper.

   Time: PT10M

3. Preheat Oven

   Preheat the oven to 200°C (400°F).

   Time: PT5M

   Temperature: 200°C

4. Season and Toss Vegetables

   In the large mixing bowl combine the blanched broccoli, onion, carrot, bell pepper, and potatoes. Drizzle with olive oil, then add salt, black pepper, red paprika, mixed herbs, and dried garlic. Toss until everything is evenly coated.

   Time: PT5M

5. Roast Vegetables

   Spread the seasoned vegetables in a single layer on the baking sheet. Roast for 20‑25 minutes, stirring once halfway through, until tender and lightly browned.

   Time: PT22M

   Temperature: 200°C

6. Make Yogurt Dill Sauce

   In a small bowl combine mayonnaise, Greek yogurt, finely diced cucumber, chopped dill, a pinch of salt and black pepper. Mix until smooth.

   Time: PT5M

7. Plate and Serve

   Transfer the roasted vegetables to a serving platter. Serve the yogurt‑dill sauce on the side or drizzle over the top. Garnish with extra dill if desired.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

20 g

Fat

8 g

Fiber

5 g

Ingredient Substitutions

• Instead of Broccoli: Cauliflower
• Instead of Onion: Leek
• Instead of Carrot: Parsnip
• Instead of Red Bell Pepper: Yellow Bell Pepper
• Instead of Potatoes: Sweet Potatoes
• Instead of Olive Oil: Sunflower Oil
• Instead of Mixed Herbs (Rosemary, Oregano, Thyme): Italian Seasoning
• Instead of Dried Garlic: Garlic Powder
• Instead of Mayonnaise: Vegan Mayo
• Instead of Greek Yogurt: Sour Cream
• Instead of Cucumber: Zucchini
• Instead of Dill: Parsley

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Mixing Bowl
• Small Bowl
• Baking Sheet
• Oven
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Blanch broccoli to retain color and texture
• Season and toss vegetables evenly before roasting
• Roast at the correct temperature for proper caramelization
• Prepare the yogurt‑dill sauce with balanced seasoning

Chef Tips from the Video

• Line the baking sheet with parchment paper for easy cleanup and to prevent sticking.
• Stir the vegetables halfway through roasting for even browning.
• Use fresh dill for the brightest flavor; dried dill can be used in a pinch.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freezing is not recommended; texture will become soggy.

Room temperature: Best served immediately; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Blanch the broccoli and store in the fridge for up to 24 h.
• The yogurt‑dill sauce keeps well refrigerated for 2 days; stir before serving.
• Roasted vegetables can be reheated in a hot oven (180°C) for 5‑7 minutes.

Frequently Asked Questions