ROASTED ROOT VEGETABLES WITH YOGURT RANCH SAUCE

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-

• 1 pound fingerling potatoes , cut in half length-wise, or baby potatoes
• 1 pound carrots , peeled and cut in half length-wise
• 8 ounces cippolini onions , cut in half and peeled
• 4 sprigs rosemary
• 4 sprigs thyme
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Yogurt Ranch Sauce-

• 1/2 cup nonfat Greek yogurt
• 2 tablespoons milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dijon mustard
• black pepper , to taste
• 1 tablespoon chopped chives
• 1 tablespoon minced parsley
• 1 tablespoon chopped dill

INSTRUCTIONS

1. Preheat oven to 400°F. Line a sheet tray with foil and lightly drizzle with olive oil or spray with cooking spray.
2. 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.
3. 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.
4. In a medium sized bowl whisk together the yogurt, milk, garlic, onion, salt, mustard, pepper, chives, parsley, and dill. Serve vegetables with ranch sauce.