Roasted Vegetables with Garlic Sauce

Here's a healthy and delicious meal that's also quick and easy to prepare.

By Susan Carlyle, Barnardsville, North Carolina

As appeared in

Try this medley of veggies at your next dinner!


2 small potatoes, halved2 heads of garlic, outer skin removed
1 medium sweet poatoe, halved1 pear, halved
1 small acorn squash, quartered1 Tbl. olive oil
2 medium turnips (leave whole)½ teas. salt
2 medium beets (leave whole)¼ c. plain yogurt
2 medium parsnips (leave whole)black pepper, to taste
2 medium red onions (leave whole) 


1. Preheat oven to 450°. Arrange vegetables and pear in a roasting pan, placing cut sides up.

2. Drizzle olive oil over everything and stir to give a light coating. Sprinkle with salt

3. Roast for about 40 minutes, or until veggies are tender when pierced with a fork.

4. Remove garlic heads and separate into cloves. Squeeze garlic out of their skins, then discard skins.

5. Using a fork, mash garlic into the yogurt and add pepper to taste. Serve yogurt garlic sauce alongside veggies.

Serves 2 to 4.

Nutritional Information (based on 4 servings):  Calories: 340; Fat: 4.5g; Cholestrol: 0mg; Sodium: 410mg; Total Carbohydrates: 71g; Dietary Fiber: 12g; Sugars: 19g; Protein: 8g.

Don't miss Susan's inspiring story about how she and her husband adopted a sustainable lifestyle in the mountains of North Carolina.


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Your Comments (2)

Hi Grandpa Ron. It's explained in Step 2 when and how to use the salt.

When and where do you use the salt?