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Roasted Root Vegetables with Yogurt Ranch Sauce

Jessica Gavin
  • 30 minutes
  • Serves 4

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)