What’s better than roasted vegetables? Delicious roasted vegetables that you can dip! Roasted Vegetables with Spiced Yogurt Sauce Go to recipes By brandi-evans American Side Dishes GreekWhat'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 Print RecipeIngredientsVegetables:12 small or 8 medium carrots2 parsnips6 radishes1 15oz can cannellini beans, drained and rinsed1 T olive oil1 t salt1/2 t ground black pepper Sauce:1 5.3oz container Stonyfield Organic Whole Milk Plain Greek Yogurt2 t olive oil1 t lemon juice1/2 t green za’atar seasoning1/2 t dried mint1/4 t 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.