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Roast Vegetables & Spicy Dipping Sauce

Roasted vegetables are one of the easiest and tastiest ways to cook vegetables. Serve any roasted vegetable warm in winter and autumn. In spring and summer eat in a salad with leafy lettuce and greens.

This variation of roasted vegetables uses the earthy flavour of Byron Bay Tea Company Immunity Tea and the zesty flavour of Ginger Zing . I have also made a creamy and spicy dipping sauce to balance the sweet carrots and earthy, zesty tea flavours with Byron Bay Tea Company Spice Dream Tea. I am such a lover of teas, but Spice Dream has quickly become my favourite for a morning wake up and to transform recipes.

Servings 4:


Roasted Vegetables:

1 bunch of Dutch (or baby) Carrots

4 Desiree, or Red Potatoes

2 Tablespoons, Byron Bay Tea Company Immunity Tea

2 Tablespoons Byron Bay Tea Company Ginger Zing

Extra Virgin Olive Oil, drizzle

Creamy Spicy Dipping Sauce:

1/2 Cup Natural or Greek Yogurt

1/2 Cup Ricotta Cheese

2 teaspoons, Byron Bay Spice Dream Tea

1/2 Teaspoon Ground Paprika

1/2 Teaspoon Ground Red Pepper Flakes


Preheat oven to 190°C.

Wash carrots and potatoes well in clean water. Remove any hair-like threads on the carrot skins and some of the green foliage. Keep the skin on both vegetables. Removing the skin removes vital nutrients such as fibre and also causes unnecessary wastage.

Dry the vegetables well with a clean cloth.

Slice the potatoes into quarters.

Place the carrots and potatoes onto a baking tray. Top the vegetables with - and scatter around the tray- Immunity and Ginger Zing Teas. Then drizzle with extra virgin olive oil. Gently shake the tray to mix all of the ingredients.

Roast the vegetables for 50 minutes. Remove the carrots, set aside. Turn the oven up to 210°C and roast the vegetables for an extra 10 minutes for extra crispy edges. Note that the tea will slightly char, this is okay as the cooking and browning contributes to the roasting flavours.

For the dipping sauce, in a bowl add the yogurt, ricotta cheese, Byron Bay Spice Dream Tea, ground paprika and red pepper flakes. Stir well to combine. Serve alongside the vegetables.

For a complete meal, eat the roasted vegetables and dipping sauce with crispy skinned salmon.

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