Spring Vegetable Crudités with Original Blue Yogurt & Dill
1 pound slender rainbow carrots, scrubbed, tops trimmed to ½”
1 pound long fingerling potatoes, cut in half length-wise * you want the carrots and potatoes approx. ¼” wide, so cut into halves or quarters, as needed
1 bunch fresh asparagus, washed & trimmed
3 tablespoons olive oil, divided
1 cup plain yogurt
2 oz Point Reyes Original Blue, crumbled
salt & pepper, to taste
1 tablespoon minced fresh Dill
Preheat oven to 425°F. Line 2 sheet pans with parchment paper. In a medium bowl, toss carrots and potatoes with 1-2 tablespoons of olive oil & a couple pinches of salt. Place on prepared sheet pan in one layer. (Use another sheet pan, if it’s too crowded.) In the same bowl, toss asparagus with 1-2 tablespoons olive oil & a couple pinches of salt. Place on other prepared sheet pan in one layer. Place vegetables in oven, stirring them after about 10 minutes. Begin checking for doneness after about 12-15 minutes. Remove vegetables as they become fork-tender. (Asparagus will likely take less time than carrots and potatoes.) Allow cooked vegetables to cool to room temperature. While vegetables are roasting, make Original Blue Yogurt. In a small bowl, combine yogurt and Original Blue. Season, to taste, with salt and pepper.
Spread Original Blue Yogurt across a serving platter, top with roasted vegetables and sprinkle with Dill. NOTE: Add in any other seasonal roasted veggies, as desired.