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Roasted Carrots and Parsnips with Minty Yogurt Sauce

Recipe photo courtesy of Louise Hagger

Fresh thyme accentuates the earthy flavor of carrots and parsnips in this simple roasted vegetable dish. A lemony, minty yogurt dipping sauce is just icing on the cake.

Source: Martha Stewart Living, November 2017
Total Time Prep Servings

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You can also serve these roasted vegetables with Pomegranate Relish instead of the yogurt sauce.

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