Roasted Vegetable Sheet Pan with Lemon Yogurt Drizzle
Description:
This vibrant, healthy, and delicious roasted vegetable dish is perfect for lunch, dinner, or meal prep. A rainbow of seasonal vegetables are roasted to perfection on a single sheet pan, then topped with a refreshing lemon yogurt drizzle. The tangy yogurt balances the caramelized flavors of the veggies, creating a satisfying and nourishing meal.
Total Time:
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: ~50 minutes
Servings: 4
Ingredients:
For the Roasted Vegetables:
1 medium zucchini, sliced into half moons
1 medium red bell pepper, sliced into strips
1 medium yellow bell pepper, sliced into strips
1 medium red onion, sliced into wedges
1 cup cherry tomatoes
1 medium carrot, peeled and sliced thin
1 medium sweet potato, peeled and cubed
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
½ tsp dried thyme
Optional: a pinch of chili flakes for heat
For the Lemon Yogurt Drizzle:
½ cup plain Greek yogurt (low-fat or full-fat)
1 tbsp olive oil
1 tbsp fresh lemon juice
½ tsp lemon zest
1 small garlic clove, minced or grated
Salt & pepper to taste
Optional: 1 tsp chopped fresh dill or parsley
Instructions:
1. Preheat Oven:
Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
2. Prep Vegetables:
Wash and cut all vegetables as listed. Try to keep the sizes similar so they roast evenly.
3. Season and Toss:
In a large bowl, toss all vegetables with olive oil, salt, pepper, garlic powder, paprika, and thyme until evenly coated.
4. Roast:
Spread the vegetables in a single layer on the sheet pan.
Roast for 25–30 minutes, flipping halfway through, until veggies are tender and slightly charred.
5. Make the Lemon Yogurt Drizzle:
While veggies roast, whisk together the yogurt, lemon juice, olive oil, garlic, zest, salt, and herbs (if using). Chill until ready to serve.
6. Serve:
Remove the vegetables from the oven and drizzle the lemon yogurt sauce over the top, or serve it on the side for dipping.
Nutrition (Per Serving – Approximate):
Serving Size: 1/4 of recipe
Nutrient Amount
Calories ~220 kcal
Protein 6–8g
Carbohydrates ~25g
Dietary Fiber ~6g
Sugars ~10g
Fat ~10g
Saturated Fat ~2g
Sodium ~300mg
Vitamin A, C High levels
Calcium ~8% DV
Iron ~10% DV
Note: Nutritional values may vary slightly based on exact vegetable types and quantities.
FAQs
Q1: Can I add protein to this dish?
Yes! Add cooked chickpeas, tofu, grilled chicken, or salmon on top to make it a complete meal.
Q2: How long can I store leftovers?
Store roasted veggies and sauce separately in the fridge for up to 4 days. Reheat veggies in the oven or skillet for best texture.
Q3: Can I make the drizzle dairy-free?
Absolutely. Use a plant-based yogurt (like coconut or almond yogurt) and adjust seasoning as needed.
Q4: What other vegetables can I use?
This dish is flexible. Try adding:
Cauliflower or broccoli florets
Mushrooms
Asparagus
Brussels sprouts (halved)
Q5: Can I meal prep this?
Yes. Roast a big batch of vegetables and store individual portions with the yogurt
sauce on the side. Great for healthy lunch boxes.