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A vibrant platter of roasted spiced winter vegetables including cauliflower, broccoli, and chickpeas, served over a creamy bed of garlic yogurt and fresh dill.

Roasted Winter Vegetables & Chickpeas with Garlic Yogurt

A healthy and vibrant Turkish-inspired tray bake featuring roasted broccoli, cauliflower, carrots, and chickpeas tossed in a spiced aromatic oil, served over creamy garlic yogurt.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course, Side Dish
Cuisine: Mediterranean, Turkish
Calories: 489
Ingredients Equipment Method Video Notes

Ingredients
  

The Vegetables
  • ½ head Cauliflower, cut into small florets
  • ½ head Broccoli, cut into medium florets
  • 2 medium Carrots, sliced into rounds
  • 1 medium Red bell pepper, chopped
  • 1 medium Onion, cut into wedges
  • 1 medium Potato, cubed
  • 1 cup Cooked chickpeas (canned or boiled)
The Spiced Sauce
  • ½ cup Extra virgin olive oil
  • 1 tsp Dried thyme
  • 1 tsp Turmeric
  • 1 tsp Sweet paprika
  • 1 tsp Curry powder
  • 1 tsp Red pepper flakes
  • 1 tsp Salt
The Yogurt Base
  • 1 cup Plain yogurt
  • 1 tbsp Mayonnaise (optional, for extra creaminess)
  • 2 cloves Garlic, minced
  • 2 tbsp Fresh dill, finely chopped

Equipment

  • Large Baking Sheet: For even roasting and spreading.
  • Parchment Paper: To prevent sticking and for easy cleanup.
  • Large Mixing Bowl: To toss the veggies with the spice blend.
  • Small Whisk: To get the garlic yogurt sauce perfectly smooth.

Method
 

  1. Bring a pot of salted water to a boil. Add the cauliflower florets for 3-4 minutes. Do the same with the broccoli (keep broccoli florets slightly larger as they cook faster). Drain well.
  2. Line a large baking sheet with parchment paper. Add the blanched cauliflower and broccoli, along with the chopped carrots, peppers, onions, potatoes, and chickpeas.
    Arranging chopped carrots, potatoes, onions, peppers, and chickpeas on a baking sheet lined with parchment paper.
  3. In a small bowl, whisk together the olive oil and all the spices (thyme, turmeric, red pepper powder, curry, and flakes).
    Whisking olive oil with turmeric, curry powder, thyme, and red pepper flakes in a small bowl.
  4. Pour the spiced oil over the vegetables. Use your hands or a spatula to toss everything until every vegetable is evenly coated in that golden spice mix.
    Tossing the winter vegetables and chickpeas in the golden spiced oil for even coating before baking.
  5. Place in a preheated oven at 200°C (400°F). Bake for about 30 minutes, or until the potatoes are tender and the edges of the veggies are slightly charred.
  6. While the veggies roast, mix the yogurt, mayonnaise, minced garlic, and dill in a small bowl.
  7. Spread the creamy garlic yogurt onto the bottom of a large serving platter. Top it with the hot, roasted vegetables. Enjoy immediately!
    Spreading creamy garlic yogurt on a plate and topping it with hot, roasted spiced winter vegetables.

Video

Notes

For the best roasting results, spread the vegetables in a single layer on the baking sheet. Overcrowding the pan can cause them to steam instead of roast, preventing them from developing a golden, caramelized texture.