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Roasted New Potatos, Asparagus, and Broccolini with Greek dill yogurt

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Ingredients
  

  • 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

Instructions
 

  • 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.