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Roasted Veggies with Roasted Garlic Yogurt Cream Sauce

Prep 15 min
Total 60 min
Ingredients 13
Servings 4

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

Use your favorite vegetables in this recipe. If you have asparagus, broccoli, sweet potato, green beans… add them all and roast until softened.
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.