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!
The best way to get excited about the change in seasons is by hitting your local market for fresh vegetables. As I push my cart down the colorful aisles of produce, I can’t help but instantly crave a big plate of roasted root vegetables to nibble on. Let’s not forget a creamy ranch sauce for dipping. You are going to love how I’ve added tons of flavor to this healthy dish!
With spring in full bloom, the offerings at the market are bountiful and vast. It was just a matter of me selecting what root vegetables I wanted to take home.
Some of my favorite springtime vegetables to roast are mild and sweet cippolini onions, multi-colored baby fingerling potatoes, crunchy rainbow carrots, and of course some fragrant rosemary and thyme. These ingredients harvested at their peak are just the right combination for a delicious roasted root vegetable dish.
How to roast root vegetables
Keep it simple! Drizzle some high-quality olive oil, just enough to coat the vegetables. A generous sprinkling of kosher salt and freshly cracked black pepper for seasoning. The potatoes, carrots, and onions harvested at their peak will have a natural sweetness, so just a little bit of salt helps to enhance their delicate flavors.
Fresh sprigs of rosemary and thyme infuse the vegetables with aromatic flavors as it roasts, and make your home smell like you are in Tuscany. The vegetables should be cooked at high temperatures of 400°F so that the vegetables become tender and slightly caramelized for extra flavor!
Seasonal roasted root vegetables are incredibly tasty on their own, but I love a good sauce to drizzle and dip! I decided to make a healthier version of ranch sauce for you. All you need to do is grab a bowl and whisk together some nonfat Greek yogurt, a splash of milk, mustard, onion and garlic powder, salt, and pepper.
Some fresh chopped chives, parsley, and dill are a garden trifecta of flavors to add to the ranch sauce. This vegetable dish is perfect to serve with some Greek chicken skewers or with some juicy salmon burgers.
This recipe is super easy as fresh roasted spring root vegetables only require a drizzle of olive oil and coarse kosher salt and fresh ground pepper to make the flavors pop.
You can roast any of your other favorite vegetables that you find at the market, just make sure to cut them into similar sizes, so they cook evenly with the other vegetables. What sauce or dressing do you like with roasted root vegetables?
Should you cook slightly greened potatoes?
No! The green surface color happens because the potatoes have been exposed to light during storage. The natural defense mechanism creates chlorophyll and indicates a build-up of a toxin called Solanine over time. In nature, potatoes turn themselves green to prevent them from being eaten by insects, and predators and respond to damage and disease. Who knew potatoes were so smart? It’s better to toss them out, instead of risk getting sick. To prevent this, store potatoes in a cool dark place (50-64°F/ 10-18°C). At temperatures below 40°F/4°C, the starch in the potato converts to sugar. This can cause the potato to look gray and streaky when cooked or burn when fried because of the increase in sugar in the potato.
Roasted Root Vegetables with Yogurt Ranch Sauce
Ingredients
Roasted Vegetables
- 1 pound baby potatoes, or fingerlings, halved lengthwise
- 1 pound carrots, peeled, halved lengthwise
- 8 ounces cippolini onions, halved and peeled
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 sprigs thyme
- 4 sprigs rosemary
Yogurt Ranch Sauce
- ½ cup plain Greek yogurt
- 2 tablespoons milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon dijon mustard
- ¼ teaspoon black pepper
- 1 tablespoon chopped chives
- 1 tablespoon minced parsley
- 1 tablespoon chopped dill
Instructions
- Heat the Oven - Set the oven rack to the center position. Heat oven to 400°F (204°C). Line a sheet tray with foil and lightly grease with olive oil or cooking.
- Season the Vegetables - In a large bowl, add the potatoes, carrots, onions, olive oil, salt, and pepper. Toss to combine. Spread the vegetables in a single layer on the sheet tray. Add the thyme and rosemary in different areas of the sheet tray on top of the vegetables.
- Roast - Roast for 15 minutes, then gently stir the vegetables. Roast for 10 to 15 minutes, or until the vegetables are tender and lightly browned. Discard the rosemary and thyme.
- Make the Ranch Sauce - In a medium bowl, whisk together the yogurt, milk, garlic, onion, salt, mustard, pepper, chives, parsley, and dill. Serve the roasted vegetables with ranch sauce.
Equipment
Notes
- Storing: Refrigerate the vegetables and sauce in separate containers for up to 3 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Cate says
Thank you for the tip on storing potatoes.
Looking for this exact sauce for my roasted root veggies. Tastee!
Just pulled 10 pounds of carrots today after months in the ground through winter. They are awesome.
Thanks again!