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Roasted Vegetables with Herby Yoghurt Sauce and Polenta

Lauren Caris Cooks
  • minutes
  • Serves 4

INGREDIENTS

10

Brussels sprouts

3 tbsp

Chives, Fresh

1 tbsp

Dill, Fresh

1 clove

Garlic

1/2

Lemon, Juice of

1 tbsp

Mint, Fresh Leaves

1

Bunch Parsley, Fresh

1

Parsnip

1

Sweet potato

4 cups

Vegetable stock

1 cup

Polenta, Dry

1

Red pepper

1 pinch

Salt

1

Salt and pepper

2 tbsp

Olive oil

1 cup

Yoghurt, Natural

1

Corguette

2 Teaspoons “Season All”