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Roasted Root Vegetables with Horseradish Dill Greek Yogurt

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CNY/NNY/S. Tier: Roasted Root Vegetables with Horseradish Dill Greek Yogurt
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SERVES:
4 as a side

INGREDIENTS:

approx. 2 cups 1-inch chopped onion
approx. 2 cups peeled, 1/2 inch thick sliced carrots
approx. 2 cups peeled, 1/2 inch thick sliced parsnips
approx. 2 cups peeled, quartered, 1/2-inch thick sliced potatoes
approx. 2 cups peeled, halved or quartered, 1/2 thick sliced beets

Approx. 1/4 cup olive oil for tossing with veggies
salt and pepper to taste

1/3 cup fresh chopped dill (divided)

1 1/2 cups nonfat, plain Greek yogurt
2 Tbs horseradish

PROCEDURE:

There are no exact amounts for something like this, just use your judgment and peel and cut equal amounts of onions, potatoes, carrots, parsnips and beets into 1/2-inch thick bite size pieces and toss those in a mixing bowl with a generous amount of olive oil, a pinch of salt and black pepper to taste.

Then spread that out onto two baking trays and place the trays into the preheated 425 degree oven.

You want those to be in a single layer on the baking trays and it's a good idea to stir them around occasionally as they're roasting.

At some point you'll want to rough chop about 1/3 cup fresh dill and also add about 1 1/2 cups of plain nonfat Greek yogurt to a mixing bowl and add 2 Tbs horseradish and about half of the chopped dill and mix to combine.

The vegetables will take just about 45 minutes to roast and then sprinkle on the rest of the chopped dill, toss to combine and it's time to eat.

Spoon some of the yogurt onto individual plates and top that with the vegetables.

HINTS:

Make this into more of a main meal by serving it with simply grilled salmon or chicken.

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