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Summer Roasted Vegetables with Homemade Tzatziki

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: asparagus, broccolini, carrots
Servings: 4

Equipment

  • 1 Cutting Knife
  • 1 Cutting Board
  • 1 Baking Sheet
  • Parchment Paper
  • 1 Grater
  • measuring cups & spoons
  • 1 Small Mixing Bowl

Ingredients

Roasted Veggies

  • 3 large carrots cut into sticks/halved
  • 1 bunch asparagus ends trimmed
  • 1 bunch broccolini ends trimmed
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp smoked paprika

Homemade Tzatziki

  • ½ cup plain greek yogurt
  • ⅓ cup cucumber grated, squeeze out excess water
  • 1 small garlic clove finely minced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill or mint chopped
  • salt to taste

Instructions

  • Preheat your oven to 400℉ (220℃). Line a baking sheet with parchment paper.
  • Toss carrots, asparagus, and broccolini with olive oil, salt, pepper, garlic powder, and paprika. Spread evenly on the baking sheet.
  • Roast in the oven for 20–25 minutes, flipping halfway, until golden and tender with a slight crisp on the edges.
  • While veggies roast, mix Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, fresh dill, and salt in a bowl. Chill until ready to serve.
  • Spread a generous layer of tzatziki on a serving plate or shallow bowl. Top with warm roasted veggies.
  • OPTIONAL GARNISH: Drizzle with olive oil, sprinkle with extra dill or crushed red pepper flakes, and serve with pita or crusty bread if desired.