Roasted Mixed Vegetables
Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.
- Serves: 2 persons
- 8cups vegetables (any combination of broccoli, zucchini, cherry tomatoes, brussels sprouts, mushrooms), cut into 1-inch pieces (see Tip)
- 2tablespoons extra-virgin olive oil, plus more for serving
- 1 ¼teaspoons kosher salt (such as Diamond Crystal)
- Freshly ground black pepper
- 4fresh thyme sprigs or 1 teaspoon dried thyme (optional)
- 1cup whole-milk Greek yogurt
- 1to 2 garlic cloves, finely grated or minced
- 1tablespoon extra-virgin olive oil
- Pinch each salt and freshly ground black pepper
Step 1Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
Step 2Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
Step 3While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
Step 4Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.