Roasted Vegetables w/ Yogurt Sauce

Roasted vegetables can be meh or delicious. The game changer for me is adding a sauce to brighten everything up. This recipe couldn’t be more simple. Pick your vegetables of choice, roast and drizzle with this simple lemon yogurt sauce.

Prep Time: 5 minutes / Cook Time: 25 minutes / Servings: 4


  • 4 cups of chopped vegetables (I used beets, broccoli, and potatoes)
    • If you are using beets, make sure to chop them smaller than your broccoli and potatoes. They can take a pretty long time to roast in comparison to other vegetables.
  • 1 tablespoon avocado oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 cup yogurt (you can use plain or greek yogurt)
  • 1 lemon (zest and juice)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tsp honey
  • Salt & pepper


  • Preheat oven to 425 degrees.
  • Combine all veggies in a large bowl. Add avocado oil, garlic powder, onion powder, salt and pepper (I do about 3 pinches of each). Mix to fully coat all vegetables.
  • Place vegetables in a single layer on a baking sheet.
  • Roast for 20-25 minutes. Flipping halfway through.
  • For the sauce, combine the yogurt, lemon zest, lemon juice, parsley, chives and honey to a jar. Close the lid and shake until well combined. Season with salt & pepper.
  • When the veggies are done roasting, drizzle with the yogurt sauce.
  • Enjoy!

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