Roasted Vegetables with Green Goddess Dip

This recipe is my entry for the Food & Nutrition Magazine Test Kitchen Recipe Contest. The contest guidelines were to use a No Added Sugar Siggi’s Skyr yogurt to create a recipe using “simple ingredients, not a lot of sugar”, which is the Siggi’s philosophy. I think my recipe meets this philosophy perfectly, as I used no added sugar and simple ingredients to create what some might call a “phytonutrient paradise”. The Green Goddess Dip was made with Siggi’s Plain Icelandic Skyr, which made for a perfect creamy pairing with my roasted vegetables. The green color really stands out among the purple, yellow, and orange vegetables making for an absolutely stunning platter. I would recommend using this recipe as a side dish or appetizer for friends and family to delight them with beautiful pops of both color, and flavor.


Roasted Vegetables with Green Goddess Dip

  • Servings: 6-8
  • Difficulty: easy
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A fresh, simple and colorful recipe, perfect for a spring time appetizer or side dish.

Green Goddess Dip Ingredients

  • 1 cup Siggi’s Plain Icelandic Skyr
  • 1 medium avocado, peeled and chopped,
  • Juice of 1 lemon
  • 1 tsp apple cider vinegar
  • ¼ cup fresh chives, chopped
  • ½ cup fresh parsley, chopped
  • ½ cup fresh cilantro, chopped
  • 2 cloves of garlic, roasted
  • Salt & Pepper, to taste

Roasted Vegetables Ingredients

  • 1 purple sweet potato, sliced into about ¼ inch thick rounds
  • 1 orange sweet potato, sliced into about ¼ inch thick rounds
  • 2 cups of rainbow baby carrots, halved lengthwise
  • 2 cups of purple cauliflower, cut into florets
  • ¼ cup olive oil
  • Salt & Pepper, to taste
  • ¼ cup fresh parsley, chopped (for garnish)
  • Zest of 1 lemon (for garnish)


  1. Preheat oven to 375 degrees.
  2. Combine all dip ingredients in a blender or food processor, until it reaches a smooth consistency.
  3. Set the dip aside in the refrigerator to chill.
  4. Line two sheet trays with foil or parchment paper.
  5. Coat the vegetables with olive oil, salt and pepper and arrange on the sheet trays.
  6. Roast the vegetables in the oven for 30 minutes, stirring halfway through. The vegetables should be softened with some brown coloring when they are finished.
  7. Remove the vegetables from the oven and arrange on a platter with the parsley and lemon zest, for garnish.
  8. Serve with the Green Goddess Dip.