Oven Roasted Vegetables with Sour Cream & Chive Dip
These little skewers of winter vegetables are quick, easy and cheap and of course they are made ahead. The vegetables can be cooked and then stored in the fridge overnight ready to be threaded onto skewers and then warmed up when required.
The off cuts of carrot, parsnip and sweet potato can be roasted alongside the cut cubes and with the addition of a well flavoured stock, put in a liquidiser and made into a delicious soup, so no waste.
Large carrots, parsnip and sweet potato Olive oil Fresh thyme Salt and pepper
For the dip:
2 heaped tbs sour cream 1 tbs chopped chives Salt
Heat oven to 175.
Peel vegetables and cut even sized pieces, 1.5cm square approximately. Place on a baking sheet, keeping different vegetables separately. Drizzle with olive oil, season generously and place a few sprigs of thyme over the vegetables.
Cook for 20 minutes and then turn. Cook another 10-20 minutes until soft. Check for softness and return any still firm vegetables to the oven for a few minutes longer.
Cool vegetables and if storing overnight, cover with cling film and chill. A few hours before serving, thread one of each vegetable loosely onto small bamboo skewers. Cover and keep in the fridge until required.
To reheat, drizzle with a little olive oil and season. Place on a baking sheet and cook for approximately 5 minutes at 190 until hot.
To make the dip, mix the ingredients together, cover and chill until required. Best served at room temperature.
Push the vegetables together on each skewer and serve with sour cream and chive dip.