Summary

Ingredients

• 4 medium potatoes, or 5-6 small ones
• 2 medium carrot (s), or 3 smaller ones
• 1 parsley root (s)
• 1 parsnip (s)
• 1 onion (s)
• 2 tablespoons oil
• 1 teaspoon honey, liquid
• 2 teaspoons Moroccan spice mix (Ras-el-hanout)
• 1 pinch (s) salt

For the dip:

• 200 g yohurt, whole milk yohurt - or a soy product
• 1 teaspoon mint, dried and finely grated
• 1 pinch (s) cumin
• 1 pinch (s) salt

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Instructions

1. Clean the potatoes and vegetables and cut into long wedges or strips. Mix the oil, honey and spices well in a bowl, then mix well with the potato and vegetable mix in a freezer bag.
2. Then bake in an ovenproof dish or on a tray (each greased or lined with baking paper) at about 180 ° C for about 20-35 minutes, until everything is cooked. Bake about 100-150 g of feta in pieces if you like - but this is by no means necessary.
3. In the meantime, mix the yoghurt with the spices for the dip, let it steep a little and then serve with the oven vegetables.
4. Flatbread tastes good with it.
5. Notes: If you don`t have / find a Ras-el-hanout - you can mix it yourself. I simply take 1 teaspoon each: cloves, ginger, cardamom, mace blossom, nutmeg, black pepper, cinnamon, allspice, turmeric, coriander, sweet paprika, hot paprika. Much can be used pre-ground - just grate the nutmeg fresh, pulp the cardamom fresh from the capsules and finely crush the grains, freshly grind the pepper and roast the cumin whole and then freshly grind it. You can use just a mix of paprika powder, ground pepper, cardamom, clove and a little cinnamon for these oven vegetables.
6. The vegetables can also be varied with zucchini, kohlrabi or something like that. Meat eaters can eat fried chicken strips, chicken legs or the like with it.