Roast Vegies with Garlic Yoghurt



  • Half a Jap pumpkin, cut into 1 inch wedge
  • 1 Kumera, cut into bite size pieces
  • 1 white sweet potato, cut into bite size pieces
  • 4 cloves of garlic, 1 finely sliced and 3 left whole for roasting
  • 4 sprigs of thyme
  • Extra virgin olive oil
  • 1/2 cup Greek yoghurt
  • 2 tbsp butter
  • Salt and pepper



  1. Preheat the oven to 230 degrees Celsius. Place pumpkin, sweet potatoes, whole garlic cloves and thyme in a baking dish and roast for 15 minutes until vegies are tender. Set aside.
  2. In a bowl mix 1 finely sliced clove of garlic with 1/2 cup Greek yoghurt and season with salt, pepper and a splash of olive oil.


  3. Coat the vegies in butter and place back in the oven for around 5 minutes until butter turns brown. Pour browned butter into a jug.
  4. Arrange roasted vegies on a serving platter, pour yoghurt over vegies and top with browned butter.


Recipe thanks to Alex Kearns, Executive Chef, Glebe Point Diner

Ingredients for Roast Vegies with Garlic Yoghurt

Fresh Herbs Thyme Punnet

$3.99 ea

Garlic Head Each

$2.00 ea

Harris Farm Yoghurt Unsweetened Plain 700g

$6.49 ea

Lurpak Softest Slightly Salted 250g

$3.69 ea