Oven-Roasted Vegetables With Greek Yogurt Roasted Garlic Sauce

Colorful veggies are a simple and healthy side dish for any recipe. We’ve taken some of our favorite root vegetables and roasted them gently with just a touch of salt and pepper. While the veggies are the star, our Plain Greek Yogurt Roasted Garlic Sauce lends a flavorful hand. You can roast these vegetables separately and serve them mixed together, or present them on separate platters as we’ve done. Roasting each vegetable individually gives the perfect cooking time depending on the cut and density of the vegetable.


1 bunch of carrots, preferably with tops
2-4 golden beets
2-4 red beets
1 16 oz container Maple Hill Creamery Plain Greek Yogurt
1 whole bulb of garlic, ends chopped off, unpeeled
salt and pepper
juice of 1 lemon
olive oil


Preheat your oven to 375 degrees.
Chop washed beets into quarters or eighths depending on the size (you want no larger than 2-inch cubes). Save the beet greens in a zip-top bag for another recipe. (They’re great steamed with garlic.) In a large mixing bowl, coat beets with olive oil and add salt, pepper and thyme until coated. Pour onto a baking sheet.
Slice carrots into a julienne. Reserve carrot tops. Using the same bowl as the beets, drizzle with olive oil and sprinkle with salt, pepper and thyme until coated. Pour out onto another roasting pan.
Place the whole bulb of garlic on the pan with the carrots.
Position the carrots and garlic on the top rack of your oven and the beets on the bottom rack. The carrots will take about 15-20 minutes depending on size (make sure you’re keeping a close eye on them because you want them to stay slightly crispy). The beets will take longer, likely 30-40 minutes, or until they are fork-tender.
When the carrots are finished, remove the pan from the oven and set the garlic aside to cool. When cool, make the yogurt sauce:
Carefully peel the roasted garlic and place in a medium mixing bowl. Mush with a fork until it’s a paste. Add the container of Maple Hill Creamery Greek Yogurt, lemon juice and salt and pepper to taste. Garnish the vegetables with the carrot top and dollops of the Greek Yogurt Roasted Garlic Sauce.