Roasted Veggies With Garlic Yogurt Sauce | Recipe Cloud App

Ingredients

• 8 cups vegetables (any combination of broccoli, zucchini, cherry tomatoes, brussels sprouts, mushrooms), cut into 1-inch pieces (see Tip)
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1¼ teaspoons kosher salt (such as Diamond Crystal)
• Freshly ground black pepper
• 4 fresh thyme sprigs or 1 teaspoon dried thyme (optional)
• 1 cup whole-milk Greek yogurt
• 1 to 2 garlic cloves, finely grated or minced
• 1 tablespoon extra-virgin olive oil
• Pinch each salt and freshly ground black pepper