Roasted Vegetables with Smoky Sour Cream and Chive Dip

Roasted Vegetables

• 1 broccoli crown (about 1.3 lb)
• 1 large red-skinned sweet potato, peeled, cut in half lengthwise, then cut crosswise into 1/2-inch pieces (2 cups)
• 1 bunch radishes, trimmed, cut in half (1 cup)
• 2 orange or yellow bell peppers, cut into 1/2-inch rings
• 1 package (8 oz) fresh whole mushrooms
• 1 tablespoon chopped fresh rosemary leaves
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

Smoky Sour Cream and Chive Dip

• 2/3 cup vegan light sour cream alternative
• 1/4 cup chopped chives or finely chopped green onion (4 medium)
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon salt