Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat the oven to 200°C.

2. 2

   In a large bowl, toss 500 grams of chopped mixed root vegetables and 400 grams of drained chickpeas with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until evenly coated.

3. 3

   Spread the vegetable and chickpea mixture in a single layer on a baking sheet and roast for 25 minutes, or until the vegetables begin to soften.

4. 4

   While the vegetables roast, gently warm 100 milliliters of vegetable broth in a small saucepan, then stir in 0.1 gram of saffron threads and 1 tablespoon of honey, allowing the saffron to infuse for 5 minutes.

5. 5

   Remove the baking sheet from the oven, pour the saffron broth mixture over the roasted vegetables and chickpeas, toss to combine, and return to the oven for another 15 minutes, until the vegetables are tender and slightly caramelized.

6. 6

   In a separate small bowl, combine 100 grams of crème fraîche, 1 tablespoon of lemon juice, and 0.25 cup of chopped fresh dill, stirring until smooth.

7. 7

   Serve the Saffron-Roasted Root Vegetables with Chickpea Medley warm, with a dollop of the fresh dill crème fraîche on top of each serving.