You can make this side dish in about 45 minutes, with only a few minutes of active working time. The Tzatziki sauce here is homemade, and comes together with a handful of fresh ingredients and some Greek yogurt.I have used a mix of vegetables and fresh herbs in the recipe below, which you can adjust based on what you have available. Any vegetables suitable for roasting will work wonderfully here.The following recipe serves 6 people.
Ingredients
- 2 Tbsp sunflower seed oil
- 4 carrots (peeled and cut into bite-sized pieces)
- 20 cherry tomatoes (left whole)
- 6 button or Bella mushrooms (cut in half)
- 1 red onions (large dice)
- 2 parsnips (peeled and cut into bite-sized pieces)
- 1 tsp Kosher salt (for the roasted vegetables)
- 1 cucumber (peeled and seeds removed, flesh cut small dice)
- ½ tsp Kosher salt (for salting the cucumber)
- 1 cup Greek yogurt
- 1 Tbsp cumin seeds (lightly toasted)
- Zest of 1 lemon
- Juice of 1 lemon
- ¼ cup fresh parsley (finely minced)
- 6 mint leaves (finely sliced)
- 4 basil leaves (finely sliced)
- 10 fresh chives (finely sliced)
- Kosher salt and freshly-ground black pepper (to taste)
Instructions
- Preheat the oven to 400˚F.
- Coat the carrots, cherry tomatoes, mushrooms, onions, and parsnips in sunflower seed oil, and season lightly with Kosher salt.
- Transfer the vegetables to a parchment-lined sheet tray, and roast in the oven at 400˚F for roughly 30 minutes, or until the onions are dark brown and the carrots are cooked.
- While the vegetables are roasting in the oven, prepare your cumin tzatziki sauce.
- For the cumin tzatziki sauce, begin with peeling and removing the seeds from the cucumber.
- Cut the cucumber flesh into small-dice pieces, and lightly salt the cut cucumber.
- Allow the salted cucumber to sit for five minutes, while some of the water drains from the vegetable.
- After five minutes, squeeze the cucumber in your hands to drain out excess water.
- Combine the salted and drained cucumber with the Greek yogurt, toasted cumin seeds, lemon zest, and lemon juice.
- Stir in the chopped herbs, and taste.
- Add more kosher salt and freshly-ground black pepper, if desired.
- When you are satisfied with your tzatziki sauce, set aside for whenever your vegetables are done roasting.
- When your vegetables have finished roasting and are tender, remove them from the oven and allow them to rest at room temperature for about ten minutes.
- Toss the roasted vegetables with the cumin tzatziki sauce, and serve immediately.
Notes
Feel free to add whatever herbs or vegetables you want to this salad.