Give your veggie dish a sweet kick with a drizzle of maple yogurt glaze! Roasted Vegetables with Maple Yogurt Sauce Go to recipes By Stonyfield Vegetarian American Gluten Free Appetizers Spring EasterGive your veggie dish a sweet kick with a drizzle of maple yogurt glaze! Ready In: 1 hour Level: Medium Prep: 20 minutes Cook: 40 minutes Yields: 8 servings Print Recipeingredients1 bunch of carrots, preferably with tops3 c of your favorite veggies1 c Stonyfield Organic Whole Milk Smooth & Creamy Plain1/4 c maple syrup1 whole bulb of garlic, ends chopped off, unpeeleda dash salt and pepper juice of 1 lemona dash thyme4 Tbsp olive oildirectionsVeggies:Step 1Preheat oven to 375 degrees.Step 2Chop vegetables as desiredStep 3In a large bowl, mix vegetables with olive oil, and add salt, pepper and thyme until completely coatedStep 4Pour out onto a baking sheet with parchment paper.Step 5Place the whole bulb of garlic on the pan.Step 6Cook for 20 minutes.Yogurt Sauce:Step 1Peel the roasted garlic and place in a mixing bowl.Step 2Crush with a fork until it’s a paste consistency.Step 3Add the Stonyfield Whole Milk Smooth & Creamy Plain Yogurt, maple syrup, lemon juice, and salt and pepper to taste.Step 4Garnish the vegetables with dollops of the yogurt sauce.