Roasted Root Vegetables with Yogurt Ranch Sauce
Yield: 4 servings
Calories: 156kcal
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 (454 g) baby potatoes, or fingerlings, halved lengthwise
- 1 pound (454 g) carrots, peeled, halved lengthwise
- 8 ounces (227 g) cippolini onions, halved and peeled
- 2 tablespoons (30 ml) olive oil
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
- 4 sprigs thyme
- 4 sprigs rosemary
Yogurt Ranch Sauce
- ½ cup (120 ml) plain Greek yogurt
- 2 tablespoons (30 ml) milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon (3 g) kosher salt
- ½ teaspoon (2.5 ml) dijon mustard
- ¼ teaspoon black pepper
- 1 tablespoon (3 g) chopped chives
- 1 tablespoon minced parsley
- 1 tablespoon chopped dill
Special Equipment
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.
Notes
- Storing: Refrigerate the vegetables and sauce in separate containers for up to 3 days.
Nutrition
Calories: 156kcal | Carbohydrates: 19g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 478mg | Potassium: 331mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10950IU | Vitamin C: 20.6mg | Calcium: 80mg | Iron: 0.7mg
Recipe Link