Golden Roast Root Trio with Herb Salt

Golden Roast Root Trio with Herb Salt 🥔🥕🌿 This is the kind of roast tray that works with almost anything: crisp little potatoes, sweet carrots, creamy parsnips, lemony green herb salt and a cool yogurt sauce. The trick is simple - heat the tray first, keep the vegetables in one layer, and save some herb salt for the final hot toss so the flavour stays fresh. Yield: 4 generous side portions Time: about 1 hour Ingredients 📝 - 450 g baby potatoes, halved - 350 g carrots, cut into thick batons - 350 g parsnips, peeled and cut into wedges - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1/2 teaspoon black pepper - 1/2 teaspoon smoked paprika, optional - 1 1/4 teaspoons flaky salt, divided - Finely grated zest of 1 lemon - 1 tablespoon finely chopped rosemary - 1 tablespoon thyme leaves - 2 tablespoons chopped parsley, plus extra to finish For the yogurt sauce: - 180 g Greek yogurt - 1 tablespoon lemon juice - 1 teaspoon honey or maple syrup - 1 small garlic clove, finely grated - Pinch of salt - 1-2 teaspoons water, if needed Method 👩‍🍳 1. Heat the oven to 220C / 425F. Put a large heavy baking tray in the oven while it heats. A hot tray helps the potatoes and parsnips brown instead of steam. 2. Make the herb salt. Mix the flaky salt, lemon zest, rosemary, thyme and parsley. Rub it lightly with your fingertips so the lemon oils perfume the salt. Keep about one third of the mixture aside for finishing. 3. Toss the potatoes, carrots and parsnips with olive oil, garlic powder, black pepper, smoked paprika if using, and the larger portion of herb salt. 4. Carefully spread the vegetables on the hot tray in one layer, with as many potato and parsnip cut sides down as possible. Roast for 25 minutes without crowding. 5. Turn the vegetables, then roast for another 15-20 minutes. You want blistered potato faces, caramelised carrot edges and parsnips that are golden outside and creamy inside. If the tray looks crowded, split onto two trays. 6. While the roots roast, stir the yogurt, lemon juice, honey, garlic and salt. Add just enough water to make it spoonable, not runny. 7. Toss the hot vegetables with the reserved herb salt and extra parsley. Serve with lemon wedges and the yogurt sauce on the side. Serving and storage 🍽️ Serve with roast chicken, fish, fried eggs, warm lentils, chickpeas or a grain bowl. Leftovers keep for 3 days in the fridge. Reheat uncovered on a hot tray so the edges crisp again. Save this one for a roast side that feels bright, useful and repeatable. ✨