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
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.