Tangy balsamic vinegar mixed with creamy Forager Project Unsweetened Plain Cashewmilk Yogurt or Forager Project Sour Cream creates a creamy dressing for roasted vegetables.  Don’t skimp on your handful of fresh herbs – this really gives the dish extra flavor.  This is a great recipe to double and have as leftovers for lunch or dinner the next day.


  • 4 tablespoons olive oil
  • 1 bunch baby rainbow carrots
  • 3 cups brussels sprouts
  • 1 teaspoon salt
  • ¼ cup Unsweetened Plain Cashewmilk Yogurt or Forager Project® Sour Cream for a more tangy dressing
  • 1 teaspoon balsamic vinegar
  • 1 clove garlic, minced
  • ¼ teaspoon black pepper
  • A handful of fresh basil or parsley for garnish


Preheat oven to 425ºF and drizzle 1 tablespoon of olive oil on a sheet pan, spreading it evenly across the sheet pan.

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.


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