Roasted Root Vegetables with Cool Cucumber Dipping Sauce

1 c fresh beets, chopped into 1” pieces

1 c fresh yam, chopped into 1” pieces

1 c fresh parsnip, chopped into 1” pieces

1 c fresh carrot, chopped into 1” pieces

1 tbspn olive oil

1 tspn sea salt

1 tspn cracked pepper

1 tbspn dried rosemary

1 tbspn dried tarragon

1 tbspn dried thyme 

Preheat oven to 400 degrees. Combine all chopped ingredients into a large bowl. Toss with olive oil, salt, pepper, and herbs until each piece is well coated. Arrange vegetables in a single layer on a baking sheet. Bake for 35 minutes or until vegetables are tender. 

Cool Yogurt Dip:

 1 c plain Greek yogurt

1 tbspn fresh lemon juice

1 tspn dried mint 

Combine all ingredients and mix thoroughly. 

Serve vegetables with yogurt dip on the side. These vegetables are delicious served warm, however, can be served cold as well. 

Serves 4