The people have spoken. I’ve listened.
Time and time again, you guys ask for ‘healthy chips and dip options’. Why? Because you’re my people. We understand each other. We get it. We NEED dip and we NEED things to dip into the dip!!!!!! So today I present to you, Roasted Root Vegetables with Smoky Dipping Sauce. You can dip or drizzle these veggies (or both) for a snack or side dish. Or, you can scramble a couple eggs and throw it over the top and call it a meal (I highly recommend this).
Root vegetables are always on deck in the winter, and while I use a couple of different types of potatoes + carrots in this recipe, you can absolutely mix it up. Actually, I had fully planned to use Brussels sprouts as well, but my grocery store was completely out of them…?? And it was 11:30 PM because that’s when normal people do their grocery shopping and I was like nope, not going to another store! Plan B!
Brussels sprouts, butternut squash, rutabaga and sweet potatoes would all work for this recipe. So don’t ovethink it – use what you have on hand. I’d even throw some cauliflower in there. But stay away from green beans or broccoli just because they’d get too overdone.
Anyways – roasted root vegetables are such a good way to get in your starchy carbs, if you need them. SO much better than pasta, bread or even rice – so many more nutrients and so much better for your digestion. I mean, plants > non-plants pretty much every time, right? And these are EASY. They do take time. This isn’t a 2 second recipe like most of NA recipes, but the prep time is probably 10 minutes MAX and then you pretty much just let them roast.
These will mysteriously disappear if you set a tray of them out – promise.
I’ve been making these almost every weekend for brunch, and also when I have people over, for a snack. Seriously, I’ll just throw a GIANT tray of these babies together, set them out on the table with the smoky dipping sauce, and they will mysteriously disappear pretty much immediately.
These are also a GREAT item to throw on your meal prep list for the week. Just throw them in the oven and set a timer while you’re cooking other stuff. One note on this, though – they won’t stay super crispy throughout the week.
Eat a 1/2 c of vegetables with a few tablespoons of dip for a bedtime snack, or eat with a meal with some protein. A couple of eggs, Yogurt Marinated Chicken or Chili-Rubbed Pork Tenderloin would be my picks.
- Roasted Root Vegetables
- 1 lb petite potatoes (mix up red, yellow and/or purple potatoes), quartered
- 1 lb carrots, cut into 1-inch chunks
- 3 Tbsp olive oil
- 1½ tsp granulated garlic
- 1½ tsp kosher salt
- ¾ tsp thyme, crushed (just crush it up with your fingers)
- Smoky Dipping Sauce
- ½ c full-fat, plain Greek yogurt (recommended: Fage)
- ¼ c mayo
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp granulated garlic powder
- ¼ tsp granulated onion powder
- fresh pepper
- Preheat oven to 450. Cover a baking sheet with parchment paper.
- Dump potatoes and carrots onto baking sheet. If you're using really large carrots, you'll want to also cut them in half lengthwise - just eyeball it and make sure the potatoes and carrots are similar in size.
- Drizzle with oil and seasonings. Toss to combine.
- Roast for 20 minutes. Stir the veggies around (if you're psycho you can individually flip each potato and carrot) Roast for 10 minutes more, then turn on your broiler and roast for another 5 minutes.*
- *Broiling the last 5 minutes isn't essential - you could just finish cooking them at 450. Broiling adds the extra crispy, though.
You could swap coconut oil, avocado oil or ghee for the olive oil.