Roasted Rainbow Veggies with Chipotle Honey Yogurt Dressing

Need a gluten free and lacto ovo vegetarian side dish? Roasted Rainbow Veggies with Chipotle Honey Yogurt Dressing could be a super recipe to try. One serving contains 163 calories, 5g of protein, and 5g of fat. This recipe serves 6. For $1.01 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 52 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 1 hour. It is brought to you by Ambitious Kitchen. Head to the store and pick up garlic, olive oil, fingerling potatoes, and a few other things to make it today. Overall, this recipe earns an amazing spoonacular score of 95%. If you like this recipe, you might also like recipes such as Sheet Pan Honey Mustard Salmon and Rainbow Veggies, Raw Veggies with Chipotle Ranch Dressing, and Roasted Sweet Potato & Arugula Salad with Turmeric Honey Mustard Yogurt Dressing + thoughts on self love.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.Add potatoes, carrots, onion and brussels sprouts to baking sheet.In a small bowl, whisk together olive oil, honey, minced garlic and turmeric; drizzle over veggies and use your hands to toss to evenly coat. Next, evenly spread the veggies over baking sheet and generously season with salt and pepper. Bake for 20 minutes, then flip veggies and bake for 25 minutes more or until brussels start to get golden brown and potatoes are tender. Once done baking, taste and add additional salt and pepper, if necessary.While the veggies cook, prepare the yogurt dressing by mixing yogurt, honey, dijon mustard and chipotle tabasco sauce in a small bowl until well combined. Taste and adjust as necessary. You may want to add more honey, dijon or tabasco sauce depending on your preferences. Add a tablespoon or two of water to the yogurt sauce to thin out so that you can drizzle it on top of the veggies.Once veggies are done roasting, drizzle yogurt sauce evenly over the top. At this point you can either toss everything together, or serve as is on the baking sheet. Another option is to use the yogurt sauce as a dip instead of drizzling it on top. Either way, its delicious!Serves 6.

 

Step by step:

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

2. Add potatoes, carrots, onion and brussels sprouts to baking sheet.In a small bowl, whisk together olive oil, honey, minced garlic and turmeric; drizzle over veggies and use your hands to toss to evenly coat. Next, evenly spread the veggies over baking sheet and generously season with salt and pepper.

3. Bake for 20 minutes, then flip veggies and bake for 25 minutes more or until brussels start to get golden brown and potatoes are tender. Once done baking, taste and add additional salt and pepper, if necessary.While the veggies cook, prepare the yogurt dressing by mixing yogurt, honey, dijon mustard and chipotle tabasco sauce in a small bowl until well combined. Taste and adjust as necessary. You may want to add more honey, dijon or tabasco sauce depending on your preferences.

4. Add a tablespoon or two of water to the yogurt sauce to thin out so that you can drizzle it on top of the veggies.Once veggies are done roasting, drizzle yogurt sauce evenly over the top. At this point you can either toss everything together, or serve as is on the baking sheet. Another option is to use the yogurt sauce as a dip instead of drizzling it on top. Either way, its delicious!

5. Serves 6.

Nutrition Information:

covered percent of daily need