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!

Ingredients

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) 

Preparation

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.

 

Download your FREE ebook, The Power of Hope: 7 Inspirational Stories of People Rediscovering Faith, Hope and Love.

Leave a Comment

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.

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?