This easy snack makes a fabulous tv dinner date with their beautiful earthy flavours. These roasted vegetables have a hint of smoked paprika and dipped into the citrusy creme freiche, the taste is heavenly. I happen to love vegetables this time of year, so I wanted to share this snack recipe with you guys! These also make a nice side dish, especially for roasted duck leg or lamb shanks.
Choose a selection of your favourite veges, wash them well and slice into smaller pieces. I love to leave the skin on as it adds a lovely crunch to the end result. I used potatoes, beets, parsnips and carrots. Place them on an oven tray and drizzle some olive oil, rosemary and salt/pepper on top. Roast them for about an hour in 200C (the first 15 minutes) and then decrease the degrees to 160 C. Once ready, sprinkle some smoked paprika on top and serve with creme fraiche that has a bit of lemon juice and chopped chives on top.