Roasted vegetables with trout dip

Roasted vegetables with trout dip

Based on 9 ratings

Nico and Michaela Richter, Paleo 360

www.paleo360.de

“Comfort food at its best with seasonal, fresh vegetables.”

Difficulty

Easy 👌
20
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
carrots
parsnips
beetroot
lemon (zest and juice)
4 tbsp olive oil
100 g smoked trout
2 tsp horseradish
100 ml coconut milk
10 g chives (finely chopped)
salt
pepper
olive oil for serving
Metric
Imperial

Utensils

  • baking sheet
  • oven
  • vegetable peeler
  • 2 bowls
  • fine grater
  • citrus press
  • cutting board
  • knife

Nutrition per serving

Cal
534
Protein
14g
Fat
40g
Carb
28g

Step 1/3

Pre-heat oven to 200°C/390°F. Peel carrots and parsnips and quarter them lengthwise. Peel and halve beetroot, then cut into 1-cm/0.4-in. slices. In a bowl, combine the vegetables with lemon zest and olive oil. Season with salt and pepper.
  • 2 carrots
  • 2 parsnips
  • 1 beetroot
  • 1 lemon
  • 4 tbsp olive oil
  • salt
  • pepper
  • oven
  • vegetable peeler
  • bowl
  • fine grater
  • cutting board
  • knife

Pre-heat oven to 200°C/390°F. Peel carrots and parsnips and quarter them lengthwise. Peel and halve beetroot, then cut into 1-cm/0.4-in. slices. In a bowl, combine the vegetables with lemon zest and olive oil. Season with salt and pepper.

Step 2/3

Without overlapping, lay vegetables onto a baking sheet. Bake at 200°C/390°F for approx. 35 min.
  • baking sheet

Without overlapping, lay vegetables onto a baking sheet. Bake at 200°C/390°F for approx. 35 min.

Step 3/3

To make the dip, use 2 forks to pull apart trout fillet. Finely grate horseradish. Mix smoked trout, horseradish, lemon juice, and coconut milk in a bowl. Stir well to combine. Season with salt and pepper to taste. Drizzle the baked vegetables with some olive oil. Serve with finely chopped chives on top. Dip in and enjoy!
  • 100 smoked trout
  • 2 tsp horseradish
  • 1 lemon
  • 100 ml coconut milk
  • 10 chives
  • olive oil for serving
  • salt
  • pepper
  • bowl
  • citrus press

To make the dip, use 2 forks to pull apart trout fillet. Finely grate horseradish. Mix smoked trout, horseradish, lemon juice, and coconut milk in a bowl. Stir well to combine. Season with salt and pepper to taste. Drizzle the baked vegetables with some olive oil. Serve with finely chopped chives on top. Dip in and enjoy!