Roasted Veggies with Roasted Garlic Yogurt Cream Sauce

Name: Roasted Veggies with Roasted Garlic Yogurt Cream Sauce
Prep time: 15 min
Total time: 1 h
Yield: 4
Ingredients: 2 cups cauliflower florets; 2 cups baby potatoes, washed and cut in half; 12 whole garlic cloves (do not peel); 1 cup pearl onions, peeled and cut in half; 1 cup Brussels sprouts, washed and cut in half; 6 mushrooms, cut in fourths; 1 carrot, cut in wedges; 1 rosemary twig; Salt and pepper, to taste; 1/4 cup olive oil, plus 1 tablespoon for yogurt sauce; 1/2 cup red and yellow cherry tomatoes; 1 cup Natural Yoplait® Greek plain yogurt; Fresh oregano twigs

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Prep 15 min
Total 60 min
Ingredients 13
Servings 4

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When I was a little girl, I was part of the Yoplait® craze that hit Nicaragua, and I preferred the natural flavor yogurt best. I would add a pinch of salt and put it in the freezer. There was nothing more refreshing on hot afternoons than sneaking to the refrigerator to enjoy a spoonful here and there. Years later, I’ve incorporated other add-ons (besides salt) in my repertoire, and roasted garlic is one of my favorites. I like the challenge of finding new recipes that will allow me to serve these creamy yogurt sauces, mixing them into my salads, adding a dollop to potatoes or corn, pairing with fish or chicken dishes and spreading over slices of toasted baguette. When I roast veggies, I take advantage of the warm oven to also roast some garlic, which I use to whip up this creamy yogurt sauce. I only need natural yogurt, olive oil, salt and pepper. I recommend preparing a batch of roasted garlic and storing it in a jar in the refrigerator with olive oil to keep it fresh. That way, you’ll have this savory ingredient on hand any time you need to make savory yogurt sauce in a pinch.

Ingredients

2 cups cauliflower florets
2 cups baby potatoes, washed and cut in half
12 whole garlic cloves (do not peel)
1 cup pearl onions, peeled and cut in half
1 cup Brussels sprouts, washed and cut in half
6 mushrooms, cut in fourths
1 carrot, cut in wedges
1 rosemary twig
Salt and pepper, to taste
1/4 cup olive oil, plus 1 tablespoon for yogurt sauce
1/2 cup red and yellow cherry tomatoes
1 cup Natural Yoplait® Greek plain yogurt
Fresh oregano twigs

Directions

1

Preheat the oven to 400 °F.
2

In a roaster or glass baking pan, combine the cauliflower, potatoes, garlic cloves, onions, Brussels sprouts, mushrooms, carrot and rosemary. Season with salt, pepper, and 1/4 cup of olive oil. Thoroughly combine and bake in the oven for 40 minutes, stirring the veggie mix occasionally. Add the tomatoes and cook for an additional 5 minutes.
3

Remove the veggies from the oven and set the 6 cloves of garlic aside. Cut the tip of each one with a knife. Press down on each clove to squeeze out the creamy, roasted garlic. Add the mash to a bowl. Incorporate the Greek yogurt, 1 tablespoon of olive oil, salt and pepper, stirring thoroughly and evenly to combine the flavors.
4

Serve the roasted vegetables with a tablespoon or dollop of this creamy garlic yogurt sauce. Garnish with fresh oregano.

Expert Tips

tip 1
Use your favorite vegetables in this recipe. If you have asparagus, broccoli, sweet potato, green beans… add them all and roast until softened.
tip 2
Serve these vegetables on their own or on a bed or quinoa or rice. You could also use them as garnish for a barbecue or chicken dish.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

When I was a little girl, I was part of the Yoplait® craze that hit Nicaragua, and I preferred the natural flavor yogurt best. I would add a pinch of salt and put it in the freezer. There was nothing more refreshing on hot afternoons than sneaking to the refrigerator to enjoy a spoonful here and there. Years later, I’ve incorporated other add-ons (besides salt) in my repertoire, and roasted garlic is one of my favorites. I like the challenge of finding new recipes that will allow me to serve these creamy yogurt sauces, mixing them into my salads, adding a dollop to potatoes or corn, pairing with fish or chicken dishes and spreading over slices of toasted baguette. When I roast veggies, I take advantage of the warm oven to also roast some garlic, which I use to whip up this creamy yogurt sauce. I only need natural yogurt, olive oil, salt and pepper. I recommend preparing a batch of roasted garlic and storing it in a jar in the refrigerator with olive oil to keep it fresh. That way, you’ll have this savory ingredient on hand any time you need to make savory yogurt sauce in a pinch.

Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.