What’s better than roasted vegetables? Delicious roasted vegetables that you can dip! Roasted Vegetables with Spiced Yogurt Sauce Go to recipes By Stonyfield Vegetarian Gluten Free Appetizers Middle Eastern Clean Plate Club Winter Red, White, and BlueWhat's better than roasted vegetables? Delicious roasted vegetables that you can dip! Ready In: 45 minutes Level: Easy Prep: 5 minutes Cook: 40 minutes Yields: Serves 4 Print RecipeIngredientsVegetables:12 small or 8 medium carrots2 parsnips6 radishes1 15oz can cannellini beans, drained and rinsed1 Tbsp olive oil1 tsp salt1/2 tsp ground black pepper Sauce:1 5.3oz container Stonyfield Organic Greek plain Whole Milk yogurt2 tsp olive oil1 tsp lemon juice1/2 tsp green za’atar seasoning1/2 tsp dried mint1/4 tsp sumacdirectionsStep 1Preheat oven to 425°.Step 2Cut the carrots, parsnips, and radishes lengthwise in half. Toss the vegetables with the olive oil, salt, and pepper.Step 3Roast 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 5Once 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.