Roasted Carrots and Parsnips with Minty Yogurt Sauce
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.
Martha Stewart Living, November 2017
Gallery
Credit:
Louise Hagger
Recipe Summary
Ingredients
Directions
Variations
You can also serve these roasted vegetables with Pomegranate Relish instead of the yogurt sauce.