Dinner from our farm- Roasted New Potatoes, Asparagus, and Broccolini with Greek Dill Yogurt
Roasted New Potatos, Asparagus, and Broccolini with Greek dill yogurt
- New potatoes, cut in half
- Asparagus, trimmed and cut in 2 inch pieces
- Broccolini
- 3 tbsp olive oil
- salt and pepper to taste.
Greek Dill Yogurt
- 1/2 cup Greek yogurt
- 1 1/2 tbsp lemon juice
- 3 tbsp fresh dill, chopped
- salt and pepper to taste
Place new potatoes, 2 tbsp olive oil, and salt and pepper in a bowl. Toss until the potatoes are coated.
Dump potatoes onto a sheet pan and spread until in a single layer. Set the bowl aside.
Cook at 400 for 15 minutes, turning once or twice with a spatula.
While potatoes are cooking, place asparagus in the potato bowl with remaining olive oil, salt and pepper. Toss to coat the asparagus in oil.
Add asparagus to the potatoes on the sheet pan, and spread so in a single layer. Cook until the potatoes and asparagus is tender- about 8 minutes.
Add the broccolini, turn a couple of times to coat with the oil on the pan. Cook for another 3-4 minutes.
For Greek dill yogurt, add all ingredients in a bowl and mix.
Place roasted veggies on a plate. Drizzle with Greek dill yogurt. Use fresh dill for a garnish.