Christmas Roast Vegetables with Herby Yogurt Sauce
Warm your holiday spirit with this vibrant and flavorful Christmas Roast Vegetables with Herby Yogurt Sauce. A medley of roasted carrots, Brussels sprouts, red bell peppers, and onions combines perfectly with a creamy herby yogurt sauce for a festive side dish that everyone will love. This delicious recipe is perfect for enhancing any holiday feast while offering a healthy and colorful addition to your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Holiday
Ingredients
Scale
- 2 cups carrots (sliced)
- 2 cups Brussels sprouts (halved)
- 1 cup red bell peppers (diced)
- 1 cup red onion (sliced)
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 cup plain Greek yogurt
- ¼ cup fresh dill (chopped)
- ¼ cup fresh parsley (chopped)
- 1 tbsp lemon juice
- 1 garlic clove (minced)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss sliced carrots, halved Brussels sprouts, diced red bell peppers, and sliced red onion with olive oil, salt, and pepper until evenly coated.
- Spread vegetables on a parchment-lined baking sheet in a single layer. Roast for about 25-30 minutes, stirring halfway through until golden brown and tender.
- While the vegetables roast, mix Greek yogurt, chopped dill, chopped parsley, minced garlic, and lemon juice in a small bowl until well combined.
- Serve roasted vegetables hot drizzled with herby yogurt sauce on top or on the side.
Nutrition
- Serving Size: Approximately 1 cup of roasted vegetables with sauce
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Feel free to substitute seasonal vegetables like parsnips or sweet potatoes. For added spice, incorporate chili flakes into the olive oil mixture before roasting.