Roasted Winter Vegetables with Lemon Yogurt Sauce
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Ingredients
  • 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
Instructions
  1. 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.
  2. Pre-heat oven to 450 degrees. Cover a sheet pan with foil and coat foil with cooking spray.
  3. 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.
  4. Roasted in oven for 30 minutes.
  5. Transfer the vegetable to a serving bowl and add the yogurt sauce. Very genteelly coast the vegetables with the sauce. Serve.
Recipe by simple-food-solutions.com at http://simple-food-solutions.com/?p=2780