Roasted Veggies with Roasted Garlic Yogurt Cream Sauce Recipe

Ingredients

• 2 cups cauliflower florets
• 2 cups baby potatoes, washed and cut in half
• 12 whole garlic cloves (do not peel)
• 1 cup pearl onions, peeled and cut in half
• 1 cup Brussels sprouts, washed and cut in half
• 6 mushrooms, cut in fourths
• 1 carrot, cut in wedges
• 1 rosemary twig
• Salt
• pepper
• 1/4 cup olive oil, plus 1 tablespoon for yogurt sauce
• 1/2 cup red and yellow cherry tomatoes
• 1 cup Natural Yoplait® Greek plain yogurt
• Fresh oregano twigs