A colorful assortment of roasted root vegetables with seasonal ingredients like potatoes, carrots, and onions. A healthy recipe served with a creamy homemade yogurt ranch sauce!
INGREDIENTS Roasted Vegetables-
1poundfingerling potatoes, cut in half length-wise, or baby potatoes
1poundcarrots, peeled and cut in half length-wise
8ouncescippolini onions, cut in half and peeled
Yogurt Ranch Sauce-
1/2cupnonfat Greek yogurt
black pepper, to taste
Preheat oven to 400°F. Line a sheet tray with foil and lightly drizzle with olive oil or spray with cooking spray.
In a large bowl, toss and coat the vegetables with the olive oil, salt, and pepper. In one layer, spread the vegetables out on the sheet tray. Add the thyme and rosemary in different areas of the sheet tray on top of the vegetables.
Roast for 15 minutes and then gently stir the vegetables. Roast for an additional 10 to 15 minutes, or until the vegetables are tender. Discard the rosemary and thyme.
In a medium sized bowl whisk together the yogurt, milk, garlic, onion, salt, mustard, pepper, chives, parsley, and dill. Serve vegetables with ranch sauce.