Roasted Veggies With Garlic Yogurt Sauce

Name: Roasted Veggies With Garlic Yogurt Sauce
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

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Roasted Veggies With Garlic Yogurt Sauce includes 8 cups vegetables (any combination of broccoli, zucchini, cherry tomatoes, brussels sprouts, mushrooms), cut into 1-inch pieces (see Tip), , 2...

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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