Roasted Vegetables With Yogurt Sauce

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It may be hot out, but tonight was calling for some Stan Getz and some roasted winter vegetables.  I have my friend Nicky to thank for my love of roasted veggies.  When she first moved here from Australia and was living with me in my apartment, she cooked roasted veggies for me many nights in place of rent, and I was just fine with that arrangement!  As a lover of local farm fresh food, I stopped by my local market on my way home tonight and picked out a variety of farm fresh root vegetables.

root vegetables
Since vegetables have so much beautiful flavor on their own, not much is needed in this recipe. I simply drizzle on a little olive oil and sprinkle with some salt and pepper and let nature (and my oven) do the work.  To give the veggies some contrast, I made a little yogurt sauce with some of the roasted shallots, olive oil and a little lemon to drizzle on top.  For vegetables I used: carrots, yellow squash, turnip, sweet potato, white potato, scallions and shallots. I roasted them in the oven at 350 degrees for about 45 minutes.  Here is how I made the sauce…

1 6 oz container of greek yogurt
1 shallot shopped and roasted
Juice of half a lemon
1 tsp olive oil
salt and pepper or seasoning of your choice to taste (I used a little adobo and pepper for this)

blend all ingredients together

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