Roasted Winter Vegetables with Lemon Yogurt Sauce
Super healthy, great trasting and really easy to make!
- 1 lb carrots, peeled and cut into 2 inch pieces on a diagonal
- 8 ounces whole fresh mushrooms
- 2 cup sweet potatoes, peeled and cut into 2 inch pieces on a diagonal
- 1 tablespoon minced garlic
- ¼ cup canola or olive oil
- ½ teaspoon dried thyme
- 1 teaspoon paprika
- ¾ teaspoon caraway seeds
- ¾ teaspoon kosher salt
- Juice from 1 small lemon
- ½ cup low or non-fat plain yogurt
- ½ cup minced fresh parsley
- In a glass style mixing bowl combine the yogurt, lemon juice, and parsley. Mix well with a whisk. Cover and refrigerate for at least 1 hour.
- Pre-heat oven to 450 degrees. Cover a sheet pan with foil and coat foil with cooking spray.
- In a large mixing bowl combine the oil with the carrots, mushrooms and sweet potatoes. Add the dried thyme, paprika, caraway seeds, salt, and minced garlic. Gently mix the vegetables. Spread evenly onto the foil covered sheet pan.
- Roasted in oven for 30 minutes.
- Transfer the vegetable to a serving bowl and add the yogurt sauce. Very genteelly coast the vegetables with the sauce. Serve.
Simply get all of your items togehter and cut up the veggies into larger diagional shapes. Pre-heat the oven to 450 degrees. Nice and hot!
In a glass bowl miw the lemon juice with the yogurt.
Add the fresh chopped parsley.
Blend it well with a whish.
Now cover with plastic wrap and put in the refrigerator until needed at the end of the cooking.
Add all of the vegetables to a large mixing bowl. Add the oil and toss. Add the spices and garlic; toss again.
Spread out the mixture on a foil lined baking sheet that has been coated with cooking spray. Roast the veggies for 30 minutes on the middle rack.
Gentally transfer the veggies to a mixing bowl and add the dressing. Toss to coat and let rest for a few minutes and the veggies will absorb much of the dressing.
Serve it up!
Cooked By: Tom Corliss
