Name: Roasted Root Vegetables with Yogurt Ranch Sauce
Total time: PT1800.0S
Yield: 4
Ingredients: 1 pound Fingerling Potato; 1 pound Carrot; 8 ounce Cipollini Onion; 4 sprig Fresh Rosemary; 4 sprig Fresh Thyme; 2 tablespoon Olive Oil; 1/2 teaspoon Kosher Salt; 1/4 teaspoon Ground Black Pepper; 1/2 cup Nonfat Plain Greek Yogurt; 2 tablespoon Milk; 1/4 teaspoon Garlic Powder; 1/4 teaspoon Onion Powder; 1/2 teaspoon Kosher Salt; 1/2 teaspoon Dijon Mustard; to taste Ground Black Pepper; 1 tablespoon Fresh Chives; 1 tablespoon Fresh Parsley; 1 tablespoon Fresh Dill

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Jessica Gavin

I'm Jessica Gavin, a certified culinary scientist and I like to make simple family friendly recipes while sharing knowledge of food science.

http://www.jessicagavin.com/

A colorful assortment of roasted root vegetables with seasonal ingredients like potatoes, carrots, and onions. A healthy recipe served with a creamy homemade yogurt ranch sauce!

30MINS

Total Time

$1.75

Cost Per Serving

Ingredients

Servings