Roasted Rainbow Veggies with Chipotle Honey Yogurt Dressing
Roasted Rainbow Veggies with Chipotle Honey Yogurt Dressing
Servings 6 servings
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.