Roasted Rainbow Veggies with Chipotle Honey Yogurt Dressing | Food Stuff

Ingredients

• Freshly ground black pepper
• 1/2 pound brussels sprouts, stems removed and halved
• 4 large rainbow carrots, sliced
• 1-2 teaspoons dijon mustard
• 1 pound rainbow fingerling potatoes, quartered
• 4 gloves garlic, minced
• 1/2 teaspoon ground turmeric
• 1/2 tablespoon honey
• 1 teaspoon honey
• 1/2 cup plain nonfat greek yogurt
• 2 tablespoons olive oil
• 1 red onion, chopped
• 1/2 teaspoon salt, plus more to taste
• 4-8 dashes of chipotle tabasco sauce (or any hot sauce you like)
• 1-2 tablespoons water, to thin yogurt sauce for drizzling