Chef Tom Fraker
Roasted Vegetables with Black Garlic-Herbed Feta Dip
Roasted Vegetables with Black Garlic Herbed Feta Dip
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American/Greek
Servings
4 - 6 servings
Prep Time
15 minutes
Cook Time
25 minutes
A vibrant medley of roasted carrots, parsnips, potatoes, sunflower chokes, and baby broccoli, perfectly seasoned and caramelized to tender-crisp perfection. Served alongside a creamy, tangy dip made from Greek yogurt, fresh basil, crumbled feta, and savory black garlic, brightened with a squeeze of lemon for a fresh finish.
Ingredients
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As needed Cooking Spray
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2 large Carrots - ends trimmed
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2 large Parsnips - ends trimmed
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1 pound Melissa’s Red, White and Blue Potato Medley - halved
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3 Melissa’s Sunflower Chokes - scrubbed; quartered
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1 bunch Melissa’s Baby Broccoli - stem end trimmed
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3 tablespoons Extra Virgin Olive Oil
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1/8 teaspoon Kosher Salt
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1/8 teaspoon Freshly Ground Pepper
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1 1/2 cups Greek Yogurt
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1/3 cup fresh Melissa’s Basil - chopped
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1/2 cup Crumbled Feta Cheese
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6 cloves Melissa’s Black Garlic - chopped small
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1 Melissa’s Seedless Lemon
Directions
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.
Filed in:
Appetizer,
Black Garlic,
Dip,
Feta,
Roasted Vegetables,
Roasted Vegetables with Black Garlic-Herbed Feta Dip,
Sauces & Seasonings
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