This holiday season, add a nutritious twist to your spread with our Roasted Veggies and Lemon Garlic Yogurt recipe. Packed our protein-rich Greek yogurt and wholesome roasted vegetables, this dish combines the warmth of seasonal flavors with a creamy, tangy dip that complements each bite. With chickpeas, fresh herbs, and a touch of lemon, it’s an easy yet flavorful addition to any holiday meal, bringing both substance and taste to the table. Perfect for cozy family gatherings or festive celebrations alike!
Roasted Veggies Ingredients
1 delicata squash, seeds removed and sliced into half rings
1 head romanesco, cut into pieces
1 red onion, cut into large slices
1 can chickpeas, drained and rinsed
1 tbsp fresh thyme leaves
Salt and pepper, to taste
Yogurt Dip Ingredients
3 cloves garlic, minced
Zest of one lemon, preferably Meyer
¼ cup extra virgin olive oil, plus more for serving
1 tsp sumac, plus more for serving
2 tbsp fresh mint, roughly chopped
Salt and pepper, to taste
Optional: 1 tsp hot honey
Toppings
1 tbsp fresh chives, minced
Pistachios
Fresh mint leaves
Steps
Preheat oven to 400 degrees.
On a large baking sheet, add all the roasted veggie ingredients and toss until evenly coated. Roast for 25-35 minutes, tossing occasionally to prevent burning.
While the veggies are roasting, make yogurt dip. Add all ingredients to a medium sized bowl and mix until well combined.
Arrange the dish. Coat the bottom of the serving dish with a swoosh of the yogurt dip, then a drizzle of olive oil and a sprinkle of extra herbs and spices. Layer on the roasted veggies and enjoy!
