Sweet roasted carrots and beets bathed in a creamy miso and yogurt dressing - don't mind if I do!
Roasted Beets & Carrots with Miso Yogurt Dressing
1 C plain yogurt*
1 1/2 T miso*
2 t honey*
1 T rice wine vinegar (unseasoned)
Toasted sesame seeds
4 medium-sized beets*, quarted
6 medium-sized carrots*, sliced in half
2 sprigs fresh thyme*
Salt and pepper
Combine the yogurt, miso, honey & vinegar in a bowl. Whisk until smooth. Taste for seasonings and adjust as needed. Top with toasted sesame seeds & set aside.
Preheat the oven to 425F. Toss the beets & carrots with the thyme sprigs, olive oil and sprinkle with salt & pepper. Roast in the oven until tender & lightly browned. About 35-40 minutes. Toss halfway through cooking.
Serve the veggies with the miso-yogurt & enjoy!