Roasted Autumn Vegetables | McCormick For Chefs®

Ingredients

• Roasted Autumn Vegetables | Serves 4
• 1 pound Carrots, washed, peeled, cut 2" obliques
• 1 pound Cauliflower, washed, stemmed, cut into florets
• 1 tbsp Extra Virgin Olive Oil
• 1 tsp Kosher Salt
• 1/2 tsp McCormick Culinary ® Black Peppercorn Grinder , freshly ground
• Curried Cardamom Yogurt Sauce | Serves 4
• 1 pint Greek Yogurt 2%
• 1/4 cup Extra Virgin Olive Oil
• 1 tsp McCormick Culinary ® Cardamom
• 1/2 tsp McCormick Culinary ® Curry Powder
• 2 eaches Lime Zest
• 2 oz Lime Juice, freshly squeezed
• 1/2 tsp Kosher Salt