Prep
- Trim and halve the brussels sprouts. Halve larger carrots lengthwise, keeping smaller ones whole. Place brussels sprouts and carrots in a large mixing bowl and toss with 2 tablespoons olive oil and ½ teaspoon salt. Transfer to the prepared sheet pan, arranging vegetables cut side down. Make sure to not overcrowd the vegetables, if necessary use two sheet pans.
- Roast for approximately 20 minutes, rotating the sheet pan halfway through. The brussels sprouts should have crisp and slightly browned edges and the carrots should become soft enough to easily cut with a knife.
- While your vegetables roast, mix together Forager Project® Unsweetened Plain Cashewmilk Yogurt, or if you prefer a more tangy dressing, Forager Project® Sour Cream, balsamic vinegar, minced garlic clove, remaining 1 tablespoon of olive oil, remaining ½ teaspoon of salt, and ¼ teaspoon of black pepper in a large bowl.
- Drizzle warm roasted vegetables with dressing and garnish with fresh basil or parsley.
