Description
Fall vegetables are paired with a roasted garlic yogurt sauce for a magnificent side dish that’s a show stopper.
Ingredients
Units
Scale
- 1 medium sweet potato, cubed
- 1 small butternut squash, peeled, seeds removed, and cubed
- 1 pound Brussels sprouts, ends removed and cut in half (or quarters for larger sprouts)
- 3 garlic cloves, not peeled
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup nonfat Greek yogurt
- Juice from half a lemon
- Zest from half a lemon
- 5 large fresh sage leaves
- 1 tablespoon fresh thyme leaves
- 1/2 cup pecan halves
- 1/3 cup dried cranberries
Instructions
- Preheat the oven to 425 degrees.
- Spread the sweet potato, butternut squash, and Brussels sprouts evenly among two baking sheets.
- In a small bowl, combine the olive oil, vinegar, maple syrup, salt, and pepper. Drizzle the mixture over the two trays and use your hands to toss the vegetables and evenly coat them with it. Add the 3 unpeeled garlic cloves to one of the trays.
- Roast the vegetables in the preheated oven for 30 minutes, tossing them a few times during that time for even roasting.
- When the vegetables have finished roasting, add the Greek yogurt, lemon juice, sage, and thyme to a blender. Remove the peel from the roasted garlic and add it to the blender. Blend until smooth.
- Spread the yogurt mixture on a large platter. Top it with the lemon zest. Then, add the roasted vegetables on top of the yogurt on the platter. Add the pecans and dried cranberries to the top and serve. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: recipes
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 184
- Sugar: 10.6 grams
- Fat: 10.2 grams
- Saturated Fat: 1.2 gram
- Trans Fat: 0 grams
- Carbohydrates: 21.8 grams
- Fiber: 4.3 grams
- Protein: 5.3 grams