Harvest Veggie Bowls

Celebrate fall’s bounty with these Harvest Veggie Bowls, featuring roasted seasonal vegetables and a tangy herb sauce made with AE Dairy sour cream. It’s a cozy, flavorful dish that works beautifully as a hearty side or a satisfying main.
Recipe courtesy of Ally's Sweet and Savory Food

Prep Time

10 minutes

Serves

Cook Time

25-30 minutes

Difficulty

easy

Ingredients

Vegetables:

1 cup butternut squash, peeled and cubed
1 cup brussel sprouts, trimmed and halved
1 cup sweet potato, diced small
3 cloves garlic
3 tbsp avocado oil
1 tsp salt
1 tsp pepper

Sour Cream Herb Sauce:

3/4 cup plain yogurt (Try out AE Dairy Unsweetened Whole Milk Yogurt!)
3/4 cup AE Dairy Sour Cream
2 tsp avocado oil
1/2 lemon, juiced
3-4 chives, diced
1 tsp dried dill
1 garlic clove, grated
1/2 tsp salt

Directions

1

Preheat the oven to 400 degrees and lightly grease a 11x17 rimmed baking sheet.
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2

Place the diced vegetables and garlic cloves onto the baking sheet. Drizzle with the avocado oil and sprinkle with salt and pepper. Gently toss to coat all the pieces.
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3

Place on the bottom rack of the oven. Cook for 25-30 minutes, stirring halfway through.
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4

While the vegetables are roasting, make the sour cream herb sauce. In a bowl or mixing cup combine all the ingredients and stir. If the sauce is too thick add a splash of milk or water.
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5

Remove the vegetables from the oven serving warm. Drizzle the vegetables with the sauce.
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Craft a Delicious Dish or Snack with OUR RECIPES

Just as Anderson Erickson Dairy is always looking for the best ingredients, we’re also constantly experimenting with new ways to add them to a meal or snack. Every now and then we share a few of our favorite featured recipes for you to try. Your next signature dish could be waiting!

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