Hello my loves,
You know when you go to a restaurant and they have that creamy sauce over the veggies and you’re like “What is that it’s so good?!” Well, I think that. That little sauce takes whatever it is up a serious notch and that is exactly what happened here.
I knew I wanted to make honey roasted veggies but then thought, “Ya know what would really take this dish up a notch? A creamy yogurt sauce with lots of fresh herbs.” Well friends, the results is an addicting veggie side dish that everyone will think belongs in a restaurant. The best part is that it takes less that 2 minutes to throw together so I was actually thinking of just keeping some of this in the fridge for when I want to dress something up.
Let’s talk about the layers of this recipe. The carrots and cauliflower are roasted for about 35-40 minutes, until they’re fork tender in a simple olive oil, salt and pepper mix. Then, this is where the magic starts to happen, you take them out of the oven and toss them with a spicy honey mixture. Back in the oven they go for another 10 minutes. While those are on the last cooking cycle, we make the creamy yogurt sauce. Pop a few things into a food processor and botta bing, botta boom. We gots the sauce. The surprise ingredient in here is mint. It is so fresh and just pairs beautifully with the yogurt and lemon. When the veggies are done, we spoon the yogurt sauce over the top and sprinkle chopped pistachios for some crunch and fresh parsley for some jaw dropping presentation.
I served these last week at a dinner party and everyone went nuts. So let’s get to it…
Honey Roasted Veggies with Yogurt Sauce
Honey Roasted Veggies with Yogurt Sauce
Ingredients
- 8 large carrots, peeled and ends cut off
- 1/2 head cauliflower, rinsed and patted dry
- 2 tbsp olive oil
- salt and pepper
- 2 tbsp honey
- 1 tsp crushed red pepper
- 1/4 cup roughly chopped pistachios
Creamy Yogurt Sauce
- 1/2 cup plain greek yogurt
- 1/2 lemon, juiced
- 2 tbsp fresh parsley
- 1 tbsp fresh mint
- salt and pepper to taste
Instructions
- Preheat oven to 400° and line a baking sheet with parchment paper.
- In a large bowl, toss the prepared carrots and cauliflower with 2 tbsp olive oil, salt and pepper. Spread out on baking sheet and roast for about 35 minutes or until the thickest carrots are fork tender.
- In a small bowl, mix the honey with crushed red pepper. Once the veggies are fork tender, remove from oven and drizzle honey mix over the top. Stir the veggies on the baking sheet and place back in oven for about 10 minutes or until looking a little browned.
- In a food processor add the yogurt, lemon juice, fresh parsley, fresh mint, salt and pepper. Blend until smooth and combined. Some larger pieces of herbs are okay.
- Plate the veggies! Lay the carrots and cauliflower down first then spoon over the yogurt sauce. Sprinkle the pistachios on top and use more fresh parsley for garnish. Enjoy!
If you make these, be sure to tag me @tessa_port! I know you will love these!
