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Roasted Vegetables with Smoky Sour Cream and Chive Dip
Roasted Vegetables with Smoky Sour Cream and Chive Dip
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Prep Time:
35 minutes
Total Time:
1 hour
Delightful Thanksgiving appetizer featuring colorful roasted veggies, perfect for Friendsgiving. Gluten-free and vegetarian friendly. A feast for the eyes and taste buds from my bestselling cookbook.
Ingredients:
  • 1 broccoli crown (about 1.3 lb)
  • 1 large red-skinned sweet potato, peeled, cut in half lengthwise, then cut crosswise into 1/2-inch pieces (2 cups)
  • 1 bunch radishes, trimmed, cut in half (1 cup)
  • 2 orange or yellow bell peppers, cut into 1/2-inch rings
  • 1 package (8 oz) fresh whole mushrooms
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 teaspoon lemon zest
  • 1/4 teaspoon crushed red pepper flakes
  • 2/3 cup vegan light sour cream alternative
  • 1/4 cup chopped chives or finely chopped green onion (4 medium)
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon salt
Instructions:
  • Position oven racks in the upper and lower thirds of the oven. Preheat oven to 425°F. Generously spray two 15x10x2-inch pans with cooking spray.
  • Prepare the broccoli by trimming 1/2-inch off the stems and peeling them if desired. Cut the stems with florets into 1/2-inch-wide stalks. Divide the vegetables between pans, ensuring each type stays together. Spray with cooking spray and in a small bowl, combine rosemary, lemon zest, salt, and red pepper flakes. Sprinkle this mixture evenly over the vegetables.
  • Roast for 20-25 minutes until veggies are golden and tender, remember to flip and switch pans halfway through cooking.
  • In a small bowl, combine all dip ingredients, stirring until well mixed.
  • Transfer the beautifully arranged vegetables to a serving board or large platter, making sure to collect all the delicious seasoning and juices from the pan to drizzle over them. Serve with a side of dip for a delightful presentation.

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