Roasted Mixed Vegetables Recipe

Name: Roasted Mixed Vegetables Recipe
Ingredients: 8 cups vegetables (any combination of broccoli, zucchini, cherry tomatoes, brussels sprouts, mushrooms), cut into 1-inch pieces (see Tip); 2 tablespoons extra-virgin olive oil, plus more for serving; 1 1/4 teaspoons kosher salt (such as Diamond Crystal); Freshly ground black pepper; 4 fresh thyme sprigs or 1 teaspoon dried thyme (optional); 1 cup whole-milk Greek yogurt; 1 to 2 garlic cloves, finely grated or minced; 1 tablespoon extra-virgin olive oil; Pinch each salt and freshly ground black pepper

"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...."

INGREDIENTS

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8 cups vegetables (any combination of broccoli, zucchini, cherry tomatoes, brussels sprouts, mushrooms), cut into 1-inch pieces (see Tip)

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2 tablespoons extra-virgin olive oil, plus more for serving

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1 1/4 teaspoons kosher salt (such as Diamond Crystal)

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Freshly ground black pepper

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4 fresh thyme sprigs or 1 teaspoon dried thyme (optional)

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1 cup whole-milk Greek yogurt

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1 to 2 garlic cloves, finely grated or minced

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1 tablespoon extra-virgin olive oil

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Pinch each salt and freshly ground black pepper

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