INGREDIENTS
1 tbsp
Chives
8 oz
Cippolini onions
1 tbsp
Dill
1 lb
Fingerling potatoes
1/4 tsp
Garlic powder
1/4 tsp
Onion powder
1 tbsp
Parsley
4
sprigs Rosemary
4
sprigs Thyme
1/2 tsp
Dijon mustard
1/4 tsp
Black pepper
1
Black pepper
1 tsp
Kosher salt
2 tbsp
Olive oil
1/2 cup
Greek yogurt, nonfat
2 tbsp
Milk
1 pound carrots (peeled and cut in half length-wise)