Roasted Spring Veggies and Dip

Roasted vegetables taste great any time of year and this mix of spring vegetables won’t disappoint.  The dipping sauce is so good you will want to make it again and use as a salad dressing or for dipping fresh veggies. 

Recipe adapted from Food Network

Ingredients:

1 pound carrots

½  pound parsnips

½ red onion

1 tablespoon olive oil

1 tablespoon honey

1 tablespoon fresh thyme

1 teaspoon salt

¼ teaspoon black pepper

Dip:

½ cup plain nonfat Greek yogurt

¼ cup spinach leaves

2 tablespoons fresh parsley

1 tablespoon fresh chives

1/8 teaspoon salt

3 basil leaves

1 tablespoon honey

Zest of 1 lemon

Topping:

¼ cup shredded parmesan cheese

1 tablespoon fresh parsley

Directions:

1. Preheat the oven to 450 degrees.  Line a baking sheet with aluminum foil or parchment paper.
2. Slice the carrots and parsnips into 2 inch pieces.
3. Cut onion into slices.
4. Transfer vegetables to a large bowl.
5. In a small bowl mix together the olive oil, honey, thyme, salt, and pepper.  Pour over the vegetables to coat.
6. Dump vegetables onto the prepared baking sheet and spread out into a single layer.
7. Roast shaking the baking sheet once or twice.  Cook for 40-45 minutes until vegetables are dark and golden on the edges.
8. Dip- Add yogurt, spinach, parsley, chives, salt, basil, and lemon zest to a food processor.  Pulse until smooth and green. Refrigerate until needed.
9. Topping- Sprinkle parmesan and parsley on vegetables after removing from the oven.