Nancy’s Recipes

Side Dishes

Sheet Pan Roasted Veggies and Lemon Herb Dressing with Grass-Fed Yogurt

Featured Product: Nancy’s Organic 100% Grass-Fed Plain Yogurt

 

Ingredients

  • 3 cups Baby Spinach
  • 1 Avocado, diced

Root Vegetables (4 cups chopped)

  • Golden Beets
  • Parsnips
  • Yukon Gold Potatoes
  • Rutabaga
  • Watermelon Radishes
  • Olive Oil
  • Salt and Pepper

Dressing

  • 2 tablespoons White Wine Vinegar
  • 1 tablespoon Fresh Lemon Juice
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Garlic Powder
  • 2 teaspoons Chopped Fresh Herbs, such as parsley or thyme
  • Salt and freshly ground pepper to taste
  • 1 teaspoon Dijon Mustard
  • ½ cup Nancy’s Organic Plain 100% Grass-Fed Yogurt

 

Directions

  1. Preheat the oven to 375 degrees and prepare a baking sheet with parchment paper.
  2. In a small bowl, together the white wine vinegar, lemon juice, Dijon mustard and seasonings. Whisk in the yogurt and set the dressing aside.
  3. In a large bowl, toss the chopped veggies in olive oil and season with salt and pepper before arranging them on the prepared baking sheet.
  4. Roast the chopped, seasoned veggies for about 25 minutes, until fork tender. Allow them to cool on the sheet for 10 minutes.
  5. Just before serving, lightly toss the vegetables with baby spinach and diced avocado.
  6. Serve the tossed veggies directly on the baking sheet with the dressing on the side.