Roasted Vegetables with Spiced Yogurt Sauce

What's better than roasted vegetables? Delicious roasted vegetables that you can dip!

Ready In: 45 mins

Level: Easy

Prep: 5 mins

Cook: 40 mins

Yields: Serves 4



  • 12 small or 8 medium carrots
  • 2 parsnips
  • 6 radishes
  • 1 15oz can cannellini beans, drained and rinsed
  • 1 T olive oil
  • 1 t salt
  • 1/2 t ground black pepper

  • Sauce:

  • 1 5.3oz container Stonyfield Organic Whole Milk Plain Greek Yogurt
  • 2 t olive oil
  • 1 t lemon juice
  • 1/2 t green za’atar seasoning
  • 1/2 t dried mint
  • 1/4 t sumac
  • directions

    Step 1

    Preheat oven to 425°.

    Step 2

    Cut the carrots, parsnips, and radishes lengthwise in half. Toss the vegetables with the olive oil, salt, and pepper.

    Step 3

    Roast the vegetables on a parchmentlined baking sheet for 30 minutes, stirring about halfway through. Stir the beans into the vegetables and roast for another 10 minutes.

    Step 4

    While the vegetables are roasting, mix the yogurt with the olive oil. lemon juice, green za’atar, dried mint, sumac, and salt.

    Step 5

    Once the vegetables are tender, remove from oven and let cool for 5 minutes. To serve, spoon yogurt sauce onto plates and top with the roasted vegetables.

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