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Roasted Vegetables with Smoky Sour Cream and Chive Dip

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By Betty Crocker Kitchens
Updated Oct 19, 2023
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This is a delicious recipe to remember when you're looking for Thanksgiving easy appetizers or Friendsgiving food ideas! Who wouldn't want to eat more veggies, when they look and taste this delicious? Developed for our Betty Crocker Simply Delicious Diabetes cookbook to be a board, to show off the fun shapes and colors of the roasted vegetables. There's no FOMO here...it's also gluten free and vegetarian.

Roasted Vegetables with Smoky Sour Cream and Chive Dip

  • Prep Time 35 min
  • Total 60 min
  • Servings 6
  • Ingredients 13
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Ingredients

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

Instructions

  • Step 
    1
    Move oven racks to upper and lower third of oven. Heat oven to 425°F. Spray two 15x10x2-inch pans with cooking spray.
  • Step 
    2
    Trim 1/2-inch off broccoli stems; peel stems, if desired. Cut stems with florets into 1/2-inch-wide stalks. Divide vegetables between pans, being careful to keep type of vegetable together on pan. Spray with cooking spray. In small bowl, stir together rosemary, lemon zest, salt and red pepper flakes. Sprinkle evenly over vegetables.
  • Step 
    3
    Roast 20 to 25 minutes or until vegetables are crisp tender and beginning to brown, turning vegetables and rotating pans between racks after about 10 minutes.
  • Step 
    4
    Meanwhile, in small bowl, stir together all dip ingredients.
  • Step 
    5
    Arrange vegetables on board or large platter, scraping any seasoning or juice left on pan over vegetables. Serve with dip.

Nutrition

100 Calories
3 1/2g Total Fat
3g Protein
14g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
35
Total Fat
3 1/2g
6%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
210mg
9%
Potassium
490mg
14%
Total Carbohydrate
14g
5%
Dietary Fiber
3g
11%
Sugars
5g
Protein
3g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
80%
80%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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