Description
A nourishing dish of roasted seasonal vegetables layered over a creamy garlic yogurt sauce and finished with herbs, nuts, and dried fruit.
Ingredients
1 medium sweet potato, cubed
1 small butternut squash, peeled and cubed
1 pound Brussels sprouts, trimmed and halved
3 garlic cloves, unpeeled
3 tablespoons 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 and zest of half a lemon
5 fresh sage leaves
1 tablespoon fresh thyme leaves
1/2 cup pecan halves
1/3 cup dried cranberries
Instructions
1. Preheat oven to 425°F.
2. Arrange vegetables on baking sheets.
3. Whisk oil, vinegar, syrup, salt, and pepper.
4. Toss vegetables with mixture and add garlic.
5. Roast for 30 minutes, turning once.
6. Blend peeled garlic with yogurt, lemon, sage, and thyme.
7. Spread sauce on platter and add zest.
8. Top with vegetables, pecans, and cranberries.
Notes
Serve warm or at room temperature. Store sauce and vegetables separately for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Healthy Comfort Food
- Method: Oven
- Cuisine: American