Root Awakening: Roasted Veg Microgreen Drizzle

ByScott

Your roasted veg just got promoted. This creamy, zesty drizzle is built to cling to golden-edged sweet potatoes, crispy carrots and earthy parsnips like they’re meant to be together.

With a tangy yoghurt base and the peppery punch of radish microgreens, this one’s sharp, fresh and oh-so-satisfying. Perfect for meal prep or last-minute traybake glamour.

Why It Works:

  • Radish microgreens: Spicy, detoxifying & high in vitamin C
  • Greek yoghurt: Creamy base packed with gut-friendly probiotics
  • Lemon zest & juice: Lifts and brightens roasted flavours
  • Tahini: Rich, nutty backdrop that mellows the micro heat
  • Cumin: Adds a toasty earthiness that plays beautifully with root veg

Green Ember Sauce

A punchy, herby drizzle packed with microgreens, citrus and a touch of heat — perfect for bringing roasted veg to life. Fresh, zingy and nutrient-rich.
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Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 1 handful radish microgreens (pack your hand well)
  • 3/4 cup Greek yoghurt (or plant based alternative)
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic (finely grated)
  • 1 tbsp tahini or olive oil
  • 1/2 tsp ground cumin
  • salt & pepper to taste
  • 1-2 tbsp water (optional to thin)

Equipment

  • blender or mini food processor

Method
 

  1. In a blender or mini food processor, combine yoghurt, radish microgreens, lemon juice, zest, garlic, tahini/olive oil, and cumin.
  2. Blend until smooth and slightly flecked with green.
  3. Taste and season with salt and pepper. Add water gradually if you’d like a thinner drizzle.
  4. Serve chilled or at room temp, over warm roasted veggies or grain bowls.

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