roasted root vegetables with yogurt dipping sauce

yogurt dipping sauce with roasted root vegetables

prep time: 20 minutes
cook time: 15 minutes
ready in: 35 minutes

makes: X servings, X oz. each


    Yogurt Dipping Sauce

  • 1 cup plain nonfat yogurt
  • 3 Tablespoons fresh cilantro (or parsley),roughly chopped
  • 2 Tablespoons chopped walnuts, toasted
  • 1 Tablespoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • coarse salt to taste

    Roasted Root Vegetables

  • 1 lb non starchy vegetables (carrots, red onions, garlic cloves, turnips, beets, rutabaga, kohlrabi or celery root)
  • 1 lb starchy vegetables (potatoes, yams, parsnips)
  • 3 Tablespoons fresh herbs (rosemary, oregano, thyme)

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


Yogurt Dipping Sauce:
  1. Combine all ingredients in a small bowl.
  2. Cover with plastic wrap and refrigerate until ready to use, up to 1 day.
Root Vegetables:
  1. Scrub the skins with a brush, but leave them on to retain all the nutrients.
  2. Cut veggies into chunks of similar size so they cook uniformly. Avoid steaming the vegetables as they cook by spreading them in a single layer on a baking sheet, starchy vegetables on one sheet, non-starchy vegetables on a separate sheet.
  3. Experiment with herbs for flavor. Use 3 tablespoons of fresh herbs, or use dried herbs to taste.
  4. Roast, uncovered in a 425°f oven. Start checking for doneness at about 15 minutes then flip the veggies and brown the other side. Total time depends on the size of the vegetable chunks.

Note: Nutrition information is only for the yogurt dipping sauce as it would vary based on which vegetables and herbs you choose to use.

per serving: 20 calories, 1g total fat, 1g saturated fat, 4mg cholesterol, 15mg sodium, 1g carbohydrates, 0g dietary fiber, 1g protein