Photo of Roasted veg in yogurt sauce by WW

Roasted veg in yogurt sauce

Points® value
Total Time
50 min
15 min
35 min


Parsnip, raw

250 g, baby parsnip, peeled and halved if large

Carrots, raw

250 g, chantenay carrots, peeled and tipped, halve large ones length ways

Cauliflower, Raw

300 g

Red onion

2 small

Olive Oil

1 tablespoon(s)


1 medium, halved

Coriander seeds

1 teaspoon(s)

Coriander, Dried

1 teaspoon(s), level

Mint, Fresh

20 g

0% fat natural Greek yogurt

1 pot(s), small


2 clove(s), crushed


¼ teaspoon(s)


1 teaspoon(s), level


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Bring a large pan of water to the boil, add the parsnips and cook for 1 minute, then add the carrots and cook for a further 1 minute. Finally, add the cauliflower and cook for 1 minute. Drain the vegetables, reserving a cup of the cooking water.
  2. Put the parsnips, carrots and red onion in a large roasting tin and drizzle over the olive oil. Roast for 15 minutes, then add the cauliflower, ground coriander, coriander seeds and lemon juice to the tin. Toss everything together and roast for another 10 minutes.
  3. Meanwhile, put all the sauce ingredients in a blender or food processor and whizz to a smooth sauce. Gradually blend in some of the reserved cooking water until the sauce reaches a drizzling consistency. Season to taste.
  4. Put the roasted vegetables onto a platter. Drizzle over a little of the sauce and toss together to coat, then drizzle with the rest of the sauce and scatter over the mint leaves and the pomegranate seeds. This can be served hot or cold, but if you’re serving it cold, allow the veg to cool before you add the sauce.


Eat with gently warmed flatbreads, add the points according to choice.