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–+ servings
Spring Vegetables Oven Roasted

Spring Oven Roasted Vegetables

Tender baby potatoes and carrots roasted with fresh herbs until golden, finished with a smoky paprika sour cream sauce. Ready in about 45 minutes, they shine on their own or as a flavorful side.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Choose Serving Size 6

Ingredients 

  • 1,5 kg baby potatoes
  • 2 cups baby carrots
  • 6 cherry tomatoes
  • 6 Tbsp parsley chopped
  • 6 Tbsp dill chopped
  • salt and pepper to taste
  • 4 Tbsp olive oil
  • 1 tsp thyme
  • 1 tsp rosemary

Recommended sauce:

  • 1 cup sour cream
  • ½ bunch parsley chopped
  • 1 tsp smoked paprika
  • smoked salt to taste, optional

Instructions

  • Rinse the baby potatoes very well and cut them in halves or quarters, as needed.
  • Coat the oven tray with a little olive oil.
  • Put the potatoes in the oven tray. Add the baby carrots and cherry tomatoes.
  • Season with salt, pepper, rosemary and thyme.
  • Drizzle more olive oil on top and roast in the oven at 200C for about 35 minutes.
  • When ready, scatter the chopped fresh herbs on top.

For the sauce:

  • Mix the sour cream with the chopped parsley, smoked salt and smoked paprika. Serve on top of the roasted veggies.

Notes

Serve warm as a side dish or spoon into a bowl for a light main. To keep it dairy-free (and vegan), skip the sour cream sauce or swap in a plant-based alternative. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat in the oven to bring back the crispiness.