What’s better than roasted vegetables? Delicious roasted vegetables that you can dip!
Ready In: 45 mins
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
- 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
Preheat oven to 425°.
Cut the carrots, parsnips, and radishes lengthwise in half. Toss the vegetables with the olive oil, salt, and pepper.
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.
While the vegetables are roasting, mix the yogurt with the olive oil. lemon juice, green za’atar, dried mint, sumac, and salt.
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.