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Collection: Dinner
Recipe By: New York Times
Roasted Veggies With Garlic Yogurt Sauce
Ingredients
- 8 cups vegetables (any combination of broccoli, zucchini, cherry tomatoes, brussels sprouts, mushrooms), cut into 1-inch pieces (see Tip)
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1¼ teaspoons kosher salt (such as Diamond Crystal)
- Freshly ground black pepper
- 4 fresh thyme sprigs or 1 teaspoon dried thyme (optional)
- FOR THE (OPTIONAL) GARLICKY YOGURT SAUCE:
- 1 cup whole-milk Greek yogurt
- 1 to 2 garlic cloves, finely grated or minced
- 1 tablespoon extra-virgin olive oil
- Pinch each salt and freshly ground black pepper
Directions
Directions aren't available for this recipe.
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