I had a ton of scallions leftover from my breakfast the other morning so I spent much of my day today browsing my favorite food porn sites for ideas on what to do with them. By the end of the day, I was craving a veggie-full meal and thought I would just roast them with some other root vegetables and call it a night. That’s when I had the idea to put a little creative presentation spin on one of my favorite dishes, roasted root vegetables with Greek yogurt.

I decided to thin slice all of my veggies and use the softer dark green parts of the scallions to wrap them into little vegetable bundles. With the scallions, a mini sweet potato and some Greek yogurt waiting for me at home, I quickly stopped off at the market after work for a carrot and a little yellow squash. I took all of my cute baby vegetables and slices them up into even cuter thin pieces, tossed them with some olive oil, salt and pepper and tied up the bunches with the delicate pieces of scallion. In to the oven they went and twenty minutes later, my little bundles of joy were ready. They were also a bit challenging to handle, fragile as they are. Since this was all about presentation, I first plated them criss crossed on top of the Greek yogurt (pictured above) and then tried to get fancy as seen in the photos below.

I’m still not quite sure how I prefer them aesthetically, but my dinner was delicious and I found that there was even more flavor in the veggies than usual. Perhaps this was because they cooked through a bit more than the large chopped veggies I usually prepare. Another bonus? Cutting them thin like this also cuts the cooking time in half. Here’s how to make it…

1 small carrot peeled
1 small sweet potato peeled
1 small yellow squash peeled
5 scallions
1/4 cup Greek yogurt
Juice of 1/2 a lemon
Salt and Pepper to taste
Chives or scallions to garnish
2 tbs extra virgin olive oil
Drizzle of honey or agave

Cut carrot, sweet potato and yellow squash into thin pieces about 2 inches long. Do the same with the white to light green part of the scallions, setting the dark green part of the scallion aside. Toss all of the vegetables together with olive oil, salt and pepper. Cut long, soft green parts of scallions into thin strands. Line a baking sheet with tin foil and lay the scallion strand on the foil and place a handful of vegetables (making sure to get some of each kind) on top of the scallion. Tie scallion in a knot around the vegetables. Repeat to make as many bundles as you can. For a somewhat sweet and savory dish, drizzle a little honey or agave over the bundles. Place in the oven and bake for 20 minutes at 400 degrees. In a small bowl, mix together Greek yogurt, lemon and chopped chives or scallions. Serve yogurt alongside vegetable bundles.