Roasted Spring Vegetables with Yogurt Sauce
30 Min

Roasted Spring Vegetables with Yogurt Sauce

Peppers, asparagus and sugar snap peas are the epitome of spring. By roasting them lightly in the oven, they can be served at room temperature, cold or warm. The yogurt sauce is inspired by the Gujarati savory yogurt dishes and works as a wonderful tangy sauce for the vegetables.
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Cook Time

30 Minutes



Step 1
Preheat oven to 450°F. Combine the asparagus, sugar snap peas and bell pepper with the salt, cumin seeds and olive oil. Spread on a baking sheet and place in the oven for 5 to 6 minutes. Remove and let the vegetables rest for a few minutes.
Step 2
To make the yogurt sauce, combine the whole milk yogurt with salt and sugar. Sprinkle chili on top of the yogurt. In a small frying pan, heat the olive oil, add the minced garlic, kari leaves and mustard seeds. Pour this over the yogurt, making sure the hot oil hits the chili powder. Serve alongside the roasted vegetables.

1 bunch asparagus, trimmed

2 cups (8 ounces) sugar snap peas, cut into half lengthwise

1 bell pepper, cored and cut into thin strips

1 teaspoon sea salt

1 teaspoon cumin seeds

2 to 3 tablespoons olive oil


1 cup thick plain whole-milk yogurt

1/2 teaspoon sea salt

1 teaspoon cane sugar

2 tablespoons olive oil

1 teaspoon minced garlic

15 to 20 kari leaves

1 teaspoon black mustard seeds

1/2 teaspoon chili powder (optional)

Notes & Variations

  • If making dairy-free, replace with coconut yogurt and add the juice of one lime to the coconut yogurt.
  • Replace cumin seeds with mustard, coriander, or fennel seeds.
30 Min

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