Roasted Veggies with a Creamy Garlic Dip
Roasted veggies are such a great way to add a pop of color to your meal. Such a gorgeous easy dish to make! Somehow whenever I make this dish I am able to to convince at least one of my kids to try a new vegetable. Pair it with a dipping sauce and I can get my children to try anything!
And of course you will know my love to Stonyfield products. So when those two companies decided to pair up on a fun spring campaign it was right up my alley!
Roasted Veggies with a Creamy Garlic Dip
Ingredients
- 4-5 cups veggies chopped
- 3 Tablespoons Barleans coconut oil
- vegetable supreme seasoning
- 5.3 ounce container Stonyfield Greek plain yogurt
- 1 Tablespoon minced garlic
- 1teaspoon lemon juice
- 3 sprigs of fresh dill finely chopped
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
Instructions
- Rub the coconut oil except 1 Tablespoon on the bottom of the pan 9x13 or a cookie sheet is great.
- Then place chunks of veggies on top. Add the remaining Tablespoon on top of veggies.
- Sprinkle about 2 Tablespoons and 1 Tablespoon of pepper. Add more if you would like!
- Place uncovered baking dish in oven for 425 degrees for 30 minutes.
- If you are using asparagus only cook for 10 minutes or you can add the asparagus the last 10 minutes of cooking time like I did for this dish!