Garlic Hasselback Potatoes and Winter Veg with Yoghurt Dill Drizzle
Garlic Hasselback Potatoes and Root Vegetables are everything I want in a side. Filling, full of flavour, perfectly cooked on the inside with an almost caramelized coating on the outside. Paired with the yoghurt dill drizzle and you have a side dish as much at home on your fancy Holiday table as it is served up during the week with a side of grilled chicken or fish.
Servings: 4 serves
- 4 potatoes
- 2 large carrots
- 2 beets
- 1 parsnip
- 1 whole head of garlic separated and peeled
- 1 lemon cut into wedges
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 cup natural plain yoghurt
- 2 tbsp dill chopped
Preheat the oven to 350F (180C)
Wash the vegetables and then carefully slice each one at similar intervals (1/2cm/1/5inch) the whole way along. Use chopsticks or wooden spoons on either side of the vegetable to make sure you don't cut the whole way through. Once sliced, place on a large baking sheet.
Squash the garlic cloves and scatter them on the baking sheet with the veg.
Drizzle 2 tbsp of olive oil over the veggies, making sure it gets into the cuts. Season with salt and pepper and roast for about an hour, until the veggies are tender.
Remove the tray from the oven, pick out the garlic and lemon and put aside to cool down. Sprinkle the rest of the veg with the apple cider vinegar and pop back into the oven for about 10 minutes until crispy.
Combine the garlic and yoghurt in a small bowl, squeeze in the lemon from the cooked wedges and add in the dill. Give it all a good stir and season to taste.
Drizzle the yoghurt mix over the cooked veggies and serve.
Calories: 228kcal | Carbohydrates: 44g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 115mg | Potassium: 1430mg | Fiber: 10g | Sugar: 9g | Vitamin A: 6385IU | Vitamin C: 54mg | Calcium: 188mg | Iron: 8mg