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

Ingredients

• 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

Directions

• 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!