Roasted Veggies with Garlic and Parsley Sauce


for garlic and parsley sauce

250-300ml soured cream
4-6 garlic cloves (minced)
5-6 tbs fresh or frozen parsley leaves (finely chopped)
1-2 small 4g vegetable cubes or vegetable seasoning such as Vegeta or Adobo to taste (I used onion cube)

for roasted vegetables

3 courgettes / zucchinis (sliced)
3 carrots (sliced)
2 onions (cut into wedges)
2 tbs olive oil
sea salt to taste


small whisk
non-stick roasting tray


Combine chopped vegetables with olive oil and salt, roast in the oven preheated to 180°C (356°F) until ready. In meantime whisk together all ingredients for the sauce, store in a fridge until ready to serve on the side or over roasted vegetables.

Make enough sauce and vegetables for 4-6 servings.

Your thoughts…

  1. Sounds wonderful… I see a peek of a recipe I seem to have missed “Roasted Spaghetti Squash with Garlic and Sage…I am headed over there!!!!

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