Roasted Winter Vegetables with Labneh & Hazelnuts

Name: Roasted Winter Vegetables with Labneh & Hazelnuts
Total time: 60 min
Ingredients: 0% fat Greek yogurt; Whey Protein Neutral; clove garlic, crushed; baby potatoes; carrots, peeled; parsnip, peeled; olive oil; hazelnuts, roughly chopped; orange; lemon, juiced; honey

delicious side dish with Winter vegetables

60 min

roasted winter vegetables with labneh hazelnut and orange

By Izy Hossack
December 9, 2022

Why trust us?

Looking for a vegetable side dish for your Christmas celebrations? Try these roasted Winter vegetables served with homemade labneh and toasty hazelnuts. The labneh is easy to prepare by straining Greek yogurt mixed with neutral whey overnight until super thick and creamy. We use this as a high-protein base for the vegetables to sit on. A zingy dressing of orange zest & juice reduced down with honey adds a hit of fresh flavour to these veggies.

Ingredients

4 Persons

LABNEH:

400 g

0% fat Greek yogurt
20 g

Whey Protein Neutral
1

clove garlic, crushed

ROASTED VEGETABLES:

300 g

baby potatoes
300 g

carrots, peeled
300 g

parsnip, peeled
2 tbsp

olive oil
30 g

hazelnuts, roughly chopped

DRESSING:

1

orange
0.5

lemon, juiced
1 tsp

honey
1 handful

fresh mint and parsley

Preparation

1

The night before you want to eat this dish, prepare the labneh: Line a sieve (mesh strainer) with a piece of cheesecloth (or a clean dish towel). Whisk the yogurt with the neutral whey and then tip into the strainer and set over a bowl in the fridge. Leave overnight to drain. The next day it will be much thicker than before. Tip the thick yogurt into a bowl and mix in the garlic and salt. Chill until needed.
2

Preheat the oven to 180C.
3

Place the potatoes into a large pot, cover with salted water and bring to the boil over a high heat. Simmer for 10 minutes until tender but not fully cooked. Drain then slice the potatoes in half.
4

Cut the carrots and parsnips into halves or quarters down their length. Toss with the halved potatoes and the oil with a pinch of salt on a baking tray. Roast for 40-50 minutes, flipping them over halfway through, until golden. In the last 10 minutes of roasting, scatter the hazelnuts on top then return to the oven so they can toast.
5

For the dressing, peel the zest from the orange using a vegetable peeler. Slice the peeled zest into very thin strips then place into a small pot. Juice the orange and add that to the pot along with the lemon juice, honey and a pinch of salt. Cook over a medium-low heat until the liquid has reduced down to a bubbly syrup.
6

Spread the labneh over a serving plate then top with the roasted vegetables and hazelnuts and dressing (including the orange zest). Scatter with the fresh herbs and serve.
1

Enjoy!