Friday, April 29, 2016

Roasted Veggies with a Creamy Garlic Dip



Roasted veggies are such a great way to add a pop of color to your meal. Such a gorgeous easy dish to make! Somehow whenever I make this dish I am able to to convince at least one of my kids to try a new vegetable. Pair it with a dipping sauce and I can get my children to try anything! 

Using coconut oil in cooking is always a healthier option that I love to sneak in there with my baking. I have always loved Barleans products and have tried many of them! I love their fish oil swirls and I always feel better when I take them daily. I love to bake and cook with their coconut oil! 



And of course you will know my love to Stonyfield products. So when those two companies decided to pair up on a fun spring campaign it was right up my alley!



Roasted Veggies
4-5 cups veggies chopped 
3 Tablespoons Barleans coconut oil
vegetable supreme seasoning

Rub the coconut oil except 1 Tablespoon on the bottom of the pan 9x13 or a cookie sheet is great. Then place chunks of veggies on top. Add the remaining Tablespoon on top of veggies. Sprinkle about 2 Tablespoons and 1 Tablespoon of pepper. Add more if you would like! Place uncovered baking dish in oven for 425 degrees for 30 minutes. If you are using asparagus only cook for 10 minutes or you can add the asparagus the last 10 minutes of cooking time like I did for this dish!


Creamy Garlic Dip
5.3 ounce container Stonyfield Greek plain yogurt
1 Tablespoon minced garlic
1teaspoon lemon juice
3 sprigs of fresh dill finely chopped
1 teaspoon salt
1 teaspoon fresh ground pepper

Combined together with a whisk or throw in the blender and blend!



*Disclosure this is a sponsored post by Stonyfield and Barleans. I have been compensated however all thoughts and opinions are my own*


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