Roasted Vegetables with Spiced Yogurt Sauce - Stonyfield

Ingredients

• 12 small or 8 medium carrots
• 2 parsnips
• 6 radishes
• 1 15oz can cannellini beans, drained and rinsed
• 1 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 5.3oz container Stonyfield Organic Greek plain Whole Milk yogurt
• 2 tsp olive oil
• 1 tsp lemon juice
• 1/2 tsp green za’atar seasoning
• 1/2 tsp dried mint
• 1/4 tsp sumac