Ingredients

For the Roasted Vegetables:

• 1 broccoli head, cut into florets
• Salt, to taste
• 1 onion, chopped
• 1 carrot, sliced
• 1 red bell pepper, chopped
• 3 potatoes, cubed
• Salt and black pepper, to taste
• 1 teaspoon red paprika
• 1 teaspoon mixed herbs (such as rosemary, oregano, and thyme)
• Dried garlic, to taste
• Olive oil, for drizzling

For the Creamy Cucumber Dill Sauce:

• 1 tablespoon mayonnaise
• 1 tablespoon Greek yogurt or sour cream
• 1 cucumber, finely chopped
• Fresh dill, chopped (to taste)
• Salt and black pepper, to taste

---

Step-by-Step Instructions

1. Prepare the Vegetables:

• Start by cutting the broccoli into small florets and sprinkle them lightly with salt. Let them sit for 10 minutes. This allows the broccoli to soften slightly before roasting.
• In the meantime, peel and chop the onion, slice the carrot, chop the red bell pepper, and cube the potatoes.

2. Season the Vegetables:

• In a large bowl, combine the broccoli, onion, carrot, bell pepper, and potatoes.
• Season the vegetables with salt, black pepper, red paprika, dried garlic, and mixed herbs such as rosemary, oregano, and thyme.
• Drizzle olive oil over the vegetables and stir to coat them evenly with the seasoning and oil.

3. Roast the Vegetables:

• Preheat your oven to 200°C (400°F).
• Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
• Roast the vegetables for 20-25 minutes or until they are tender and slightly golden. Stir the vegetables halfway through to ensure even cooking.
• Remove the vegetables from the oven once they are fully cooked, and set them aside to cool slightly.

4. Make the Creamy Cucumber Dill Sauce:

• While the vegetables are roasting, prepare the sauce by mixing together 1 tablespoon of mayonnaise and 1 tablespoon of Greek yogurt or sour cream in a small bowl.
• Finely chop the cucumber and fresh dill, then add them to the mayonnaise and yogurt mixture.
• Season the sauce with salt and black pepper to taste, and stir everything together until well combined.

5. Serve:

• Plate the roasted vegetables and drizzle the creamy cucumber dill sauce over the top, or serve the sauce on the side as a dip.
• Garnish with a few extra sprigs of fresh dill for an added touch of freshness.

---

Cooking Tips:

• Cut Vegetables Evenly: When chopping the vegetables, try to keep them roughly the same size to ensure even cooking. Potatoes and carrots take longer to cook than bell peppers and onions, so chopping them smaller can help balance the roasting time.
• Use Fresh Herbs: If you have fresh herbs on hand, like rosemary or thyme, use them instead of dried for a more vibrant flavor. Simply sprinkle the fresh herbs over the vegetables before roasting.
• Adjust the Cooking Time: Keep an eye on the vegetables while roasting. Depending on the size of your vegetable pieces and your oven, the cooking time may vary. Test the tenderness of the potatoes with a fork before removing the vegetables from the oven.
• Customize the Veggies: Feel free to add other vegetables to the mix, such as zucchini, Brussels sprouts, or sweet potatoes. This recipe is flexible and can accommodate your favorite seasonal vegetables.
• Creamy Sauce Variations: You can experiment with the sauce by adding a dash of lemon juice for extra tang or swapping the dill for other herbs like parsley or mint, depending on your preference.

---

Storage:

• Refrigeration: Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. The creamy cucumber dill sauce can also be stored in the fridge in a separate container for up to 2 days.
• Reheating: To reheat the roasted vegetables, you can place them in a preheated oven at 180°C (350°F) for 10-15 minutes or heat them in a skillet on the stovetop. The sauce is best served cold, so it doesn’t need reheating.
• Freezing: While the roasted vegetables can be frozen, the texture may change slightly after thawing. If you choose to freeze them, place them in a freezer-safe container and freeze for up to 1 month. The sauce is not recommended for freezing due to the yogurt or sour cream content.

---

Nutritional Facts (per serving):

• Calories: 250 kcal
• Fat: 14 g
• Carbohydrates: 28 g
• Protein: 4 g
• Fiber: 6 g
• Sodium: 200 mg

Please note that these values are approximate and can vary depending on the specific ingredients used.

---

FAQs:

1. Can I use other vegetables?

Yes! This recipe is very flexible, and you can easily substitute or add other vegetables like zucchini, sweet potatoes, Brussels sprouts, or cauliflower. Just keep in mind that cooking times may vary based on the vegetable.

2. Can I make this dish vegan?

Absolutely! You can replace the mayonnaise with a vegan mayo and use a dairy-free yogurt or sour cream to make the sauce. You can also use any vegan-friendly herbs and spices.

3. Can I prepare the sauce in advance?

Yes, you can prepare the cucumber dill sauce up to a day in advance. Just keep it in the refrigerator in an airtight container. Stir it well before serving, as it might release some liquid after sitting.

4. What if I don’t have mixed herbs?

If you don’t have a pre-made blend of mixed herbs, you can use individual dried herbs like thyme, oregano, rosemary, and basil. Adjust the amounts to suit your taste.

5. How can I prevent the vegetables from becoming soggy?

To prevent the vegetables from becoming soggy, make sure to spread them out in a single layer on the baking sheet. Crowding the vegetables can cause them to steam rather than roast, resulting in a soggy texture. Additionally, stirring them halfway through roasting helps ensure they cook evenly.

---

Conclusion:

This Roasted Vegetables with Creamy Cucumber Dill Sauce is a wholesome and flavorful dish that combines the natural sweetness of roasted vegetables with the refreshing taste of cucumber and dill. The simple yet vibrant seasoning of mixed herbs, paprika, and olive oil brings out the best in the vegetables, while the creamy sauce adds a delightful contrast to the warmth of the roasted veggies.

Not only is this recipe incredibly easy to make, but it’s also highly adaptable. You can swap out vegetables, adjust the herbs to your liking, or even experiment with different sauces. Whether you’re serving this dish as a side for grilled meats, or enjoying it on its own as a light meal, it’s sure to be a hit with everyone at the table.

In addition to its delicious flavor, this dish is packed with nutrients, making it a great choice for a healthy and satisfying meal. With just a little prep time and some simple ingredients, you can create a dish that looks beautiful and tastes even better. Perfect for a weeknight dinner or meal prep, these roasted vegetables with cucumber dill sauce are sure to become a staple in your recipe rotation.