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Appetizer
4 - 6 servings
15 minutes
20-25 minutes
Chef Tom Fraker
As needed Cooking Spray
2 large Carrots - ends trimmed
2 large Parsnips - ends trimmed
1 pound Melissa’s Red, White and Blue Potato Medley - halved
3 Melissa’s Sunflower Chokes - scrubbed; quartered
1 bunch Melissa’s Baby Broccoli - stem end trimmed
3 tablespoons Extra Virgin Olive Oil
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
1 1/2 cups Greek Yogurt
1/3 cup fresh Melissa’s Basil - chopped
1/2 cup Crumbled Feta Cheese
6 cloves Melissa’s Black Garlic - chopped small
1 Melissa’s Seedless Lemon
Preheat the oven to 425ºF.
Spray a baking sheet with the cooking spray. Toss the carrots and the next 4 ingredients with the olive oil and spread them, in a single layer, onto the baking sheet. Season with the salt and pepper. Place in the preheated oven and roast for 20 to 25 minutes or until crisp tender.
While the vegetables roast, make the dipping sauce. In a mixing bowl, add the yogurt, basil, cheese and black garlic. Add the juice of the lemon and mix well. Set aside.
When the vegetables are roasted, let them cool slightly and serve with the dip.
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