Ingredients
For the sheet pan:
- 8 lamb merguez sausages
- 1 large sweet potato, about 450 g, cut into 1 1/2 cm cubes or half-moons
- 2 cups small cauliflower florets (about 300 g)
- 2 small yellow onions, cut into wedges
- 3 large carrots, sliced into 1½ cm chunks
For the spice mixture:
- 3 tablespoons olive oil
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- sea salt and freshly ground black pepper, to taste
For the yogurt sauce:
- 1 large garlic clove, minced
- 80 g plain Greek yogurt
- 1/2 tablespoon fresh lemon juice, or to taste
- sea salt and freshly ground black pepper, to taste
Optional garnish
- fresh cilantro leaves
- pomegranate seeds
Instructions
- Preheat the oven to 220°C (425°F). Line a large baking sheet (or two smaller baking sheets) with parchment paper.
- Add the sweet potato, cauliflower, onions and carrots to a large bowl. Drizzle with the olive oil, then sprinkle over the cumin, turmeric, cinnamon, cayenne pepper, salt and black pepper. Toss well until the vegetables are evenly coated.
- Spread the vegetables onto the prepared baking sheet in an even layer. Nestle the merguez sausages between the vegetables.
- Roast for 35 minutes, stirring the vegetables and rotating the pan halfway through cooking, until the vegetables are tender and caramelised and the sausages are cooked through.
- Meanwhile, make the yogurt sauce. In a small bowl, add the garlic, Greek yogurt, lemon juice, salt and pepper, then stir until smooth and combined.
- Serve the sheet pan merguez and vegetables topped with fresh cilantro and pomegranate seeds, with the yogurt sauce spooned over or served alongside. Enjoy!
Nutrition
Notes
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