Roasted Rainbow Veggies with Chipotle Honey Yogurt Dressing

Name: Roasted Rainbow Veggies with Chipotle Honey Yogurt Dressing
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 pound rainbow fingerling potatoes, quartered; 4 large rainbow carrots, sliced; 1 red onion, chopped; 1/2 pound brussels sprouts, stems removed and halved; 2 tablespoons olive oil; 1 teaspoon honey; 4 gloves garlic, minced; 1/2 teaspoon ground turmeric; 1/2 teaspoon salt, plus more to taste; Freshly ground black pepper; 1/2 cup plain nonfat greek yogurt; 1/2 tablespoon honey; 1-2 teaspoons dijon mustard; 4-8 dashes of chipotle tabasco sauce (or any hot sauce you like); 1-2 tablespoons water, to thin yogurt sauce for drizzling

Rainbow veggies roasted to perfection with garlic, olive oil and turmeric, then drizzled with a sweet and spicy chipotle honey yogurt dressing. Throw in some quinoa or enjoy with grilled chicken or salmon as a main dish!

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

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Let’s talk about this whole Thanksgiving situation coming up. What are you making and what are your family recipe staples? I want to know because I’m always looking to add something new and exciting to the menu.

This year I plan on making my sweet potato casserole, cranberry orange sauce, some sort of cherry pie (OMG YES), buttery biscuits, a spinach pear salad and roasted butternut squash. Last year we tried Heartbeet Kitchen’s honey carrots, which were SO INSANELY GOOD I nearly ate them all myself.

Is it just me or is Thanksgiving one of the hardest menus to nail down? You don’t want to keep it too traditional, but you still want to have everyone’s favorite dishes. My favorite rule to follow is to add 2-3 new dishes each year and see which ones do the best with your guests. They’ll still get the traditional turkey, gravy, stuffing and mashed potatoes galore, but they’ll also have crazy good salads with kale and naturally sweetened cranberry orange sauce (a new staple for us!).

This year, a new kind of veggie situation is about to go down. Something different and absolutely delicious. Enter Roasted Rainbow Veggies… with a chipotle (!!!) honey yogurt dressing.

Does this sound weird? Maybe it does and maybe it doesn’t. All I know is that I made it for myself for dinner one night and paired it with the yogurt sauce for dipping. I was SO obsessed that I made it again a few days later for lunch.

There was something incredibly special about the warm, tender flavorful vegetables drizzled with a creamy, slightly sweet and spicy, tangy greek yogurt dressing. Seriously DROOL. If my adjectives don’t convince you then the flavors of the dish will. I’m certain.

This isn’t a side dish that’s overly complicated and it’s not necessary to make it for Thanksgiving. In fact it makes a wonderful lunch, especially with some cooked quinoa or shredded chicken tossed in. But as I always say, you do you!

If you aren’t into brussels sprouts, no problem! Try green beans instead.

Note: I originally made this without radishes, then made it again with radishes (pictured in the recipe). My favorite version was without the roasted radishes so I wrote the recipe to reflect that.

If you make this recipe, I’d love to see a photo of your creation or hear what you thought about it! Simply share your recipe on Instagram and tag #ambitiouskitchen, or you can leave a comment below!

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Roasted Rainbow Veggies with Chipotle Honey Yogurt Dressing

4.50 from 2 votes

Monique of AmbitiousKitchen.com

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Prep Time 15

Cook Time 45

Total Time 1

6 servings

Roasted Rainbow Veggies with Chipotle Honey Yogurt Dressing

Ingredients

1 pound rainbow fingerling potatoes, quartered
4 large rainbow carrots, sliced
1 red onion, chopped
1/2 pound brussels sprouts, stems removed and halved
2 tablespoons olive oil
1 teaspoon honey
4 gloves garlic, minced
1/2 teaspoon ground turmeric
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
1/2 cup plain nonfat greek yogurt
1/2 tablespoon honey
1-2 teaspoons dijon mustard
4-8 dashes of chipotle tabasco sauce (or any hot sauce you like)
1-2 tablespoons water, to thin yogurt sauce for drizzling

Instructions

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Add potatoes, carrots, onion and brussels sprouts to baking sheet.
In a small bowl, whisk together olive oil, honey, minced garlic and turmeric; drizzle over veggies and use your hands to toss to evenly coat. Next, evenly spread the veggies over baking sheet and generously season with salt and pepper.
Bake for 20 minutes, then flip veggies and bake for 25 minutes more or until brussels start to get golden brown and potatoes are tender. Once done baking, taste and add additional salt and pepper, if necessary.
While the veggies cook, prepare the yogurt dressing by mixing yogurt, honey, dijon mustard and chipotle tabasco sauce in a small bowl until well combined. Taste and adjust as necessary. You may want to add more honey, dijon or tabasco sauce depending on your preferences. Add a tablespoon or two of water to the yogurt sauce to thin out so that you can drizzle it on top of the veggies.
Once veggies are done roasting, drizzle yogurt sauce evenly over the top. At this point you can either toss everything together, or serve as is on the baking sheet. Another option is to use the yogurt sauce as a dip instead of drizzling it on top. Either way, it’s delicious! Serves 6.