Roasted Vegetables

Ingredients for the Vegetables

  • Waxy potatoes (small ones work well)
  • Carrots
  • Zucchini
  • Bell pepper
  • Shallots
  • Olive oil
  • Salt, pepper, paprika, herbs (e.g. rosemary, thyme, oregano and marjoram)

Ingredients for the Dip

  • 500g Skyr
  • 50ml cream
  • Parsley
  • Chives
  • Lime or lemon
  • Salt and pepper

Preparing the Vegetables

  1. Peel potatoes and carrots, wash zucchini and bell pepper and cut everything into bite-sized pieces.
  2. Peel the shallots as well and halve or quarter depending on size.
  3. Place the vegetables separately by baking time in a bowl with some olive oil and season with salt, pepper, paprika and herbs to taste.
  4. Place the vegetables on a baking tray and bake at 200°C for the times indicated below.

Preparing the Dip

  1. Add Skyr and cream to a bowl and mix well.
  2. Finely chop parsley and chives and stir in.
  3. Season with lime or lemon juice, salt and pepper.

Baking Times

  • Potatoes: 40 minutes
  • Carrots: 30 minutes
  • Zucchini: 15 minutes
  • Bell pepper: 15 minutes
  • Shallots: 15 minutes

Enjoy your meal!