Yummy homemade roasted vegetables with sour cream sauce

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is more shelf-stable, while parsley is a common herb.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar provides acidity at a lower cost.

Preheat oven to 200°C (392°F).

Measure 350 g of eggplant and cut into pieces.

Measure 350 g of potatoes and cut into pieces.

Measure 200 g of carrots and cut into pieces.

In a bowl, combine the eggplant, potatoes, and carrots.

Add salt to taste, 1 tsp paprika, and garlic powder to the vegetables.

Toss the vegetables to ensure they are evenly coated with the seasonings.

Spread the vegetables in a single layer on a baking sheet.

Bake in the preheated oven for 25 minutes.

While the vegetables are baking, measure 100 g of sour cream for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens