Go Back Email Link

Roasted Baby Vegetables with Yogurt Dip

5 from 2 votes

Ingredients:

For the Yogurt Dips:

  • 2 cups full fat Greek yogurt
  • 4 tbs extra virgin olive oil
  • 3 tbs fresh-squeezed lemon juice
  • 2 garlic cloves (peeled and minced)
  • 1 cup grated cucumber
  • 3 tbs fresh dill (finely chopped)
  • 2 tbs fresh parsley (finely chopped)
  • 1 tbs fresh cilantro (finely chopped)
  • 1 tbs fresh mint (finely chopped)
  • 2 tbs honey
  • 1 tbs freshly peeled and minced ginger
  • 1 - 1 ½ tsp ground turmeric

For the Roasted Baby Vegetables:

  • Harry & David Baby Vegetable Basket
  • Olive oil (the spray kind works best here)
  • Salt
  • Black pepper

Instructions: 

To make the yogurt dips:

  • Combine the yogurt, olive oil, lemon juice, and garlic in a medium bowl.
  • Roll the grated cucumber up into a paper towel and squeeze it firmly over your sink to remove the excess moisture.
  • Add the cucumber to the bowl with the other ingredients and stir to combine. Divide this base mixture into two smaller bowls.
  • To one bowl add the chopped dill, parsley, cilantro, and mint. Stir to combine.
  • To the second bowl, add the honey, ginger, and turmeric. Stir to combine.
  • Cover both yogurt dips and refrigerate them until you're ready to use them.

To prepare the vegetables:

  • Start by pre-heating your oven to 400 degrees Fahrenheit.
  • Line two large rimmed baking sheets with parchment paper.

For the first baking sheet:

  • Prepare the carrots, beets, potatoes, onions, and artichokes, then spread them across the baking sheet.
  • Peel and wash the carrots and beets.
  • Trim off and discard any ends that are excessively woody. If any of the carrots or beets are significantly larger than the others, slice them in half lengthwise.
  • Scrub the potatoes. There is no need to peel them.
  • Remove the skin from the pearl onions. You can leave the root end intact.
  • Trim off the woody part of the stem from the artichokes. Remove and discard the outermost leaves. Then slice the artichokes in half (or quarters if they are large) lengthwise.

For the second baking sheet:

  • Prepare the zucchini, squash, green beans, radishes, and brussels sprouts, then spread them across the baking sheet.
  • Wash the zucchini, and trim off and discard any excessively woody ends.
  • Wash the squash and green beans.
  • Scrub the radishes.
  • Trim off any woody parts from the brussels sprout stems and remove any outer leaves that may be wilted.

To prepare the vegetables for cooking:

  • Lightly coat all the vegetables with olive oil and sprinkle them with salt and black pepper.
  • Place the baking sheets in your pre-heated oven. The vegetables on the first baking sheet will be done after 25-30 minutes.
  • The vegetables on the second baking sheet will be done after 10-15 minutes. Check them halfway through the roasting time and turn/toss them gently as necessary.
  • Divide the roasted baby vegetables between serving platters.
  • Serve with the two yogurt dips.
Tried this recipe? Snap a pic and share.Mention @harryanddavid or tag #sharemore!