• 1 pound baby yellow potatoes
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  1. Preheat oven to 400°
  2. Scrub potatoes under cold water, removing any dark spots.  Cut potatoes in quarters or in half if small, you want to have them about the same size.  Pile potatoes in a roasting pan or glass baking dish and toss with the 2 teaspoons of olive oil and garlic; spread potatoes out evenly in a single layer and roast for 35 minutes. Check halfway through and toss to make sure they brown evenly.
  3. When potatoes are cooked through, remove from roasting pan to a medium bowl, making sure to scrape any leftover oil and brown bits into the bowl.
  4. In a small bowl, combine:
  • 1 tbsp nonfat yogurt
  • 1 tbsp olive oil
  • 1 tbsp minced fresh parsley
  • 1 tbsp minced fresh dill
  • ⅛ tsp sea salt
5. Add to potatoes and toss well.  Serve warm. ZESTY ROASTED RUTABAGA AND CARROTS Makes 4 servings
  • 4 medium carrots, cut into 3 inch julienne strips
  • 2 rutabagas, peeled and cut into 3 inch julienne strips
  • 1/2 cup water
  • 1 1/2 tbsp extra virgin olive oil
  • 1 tbsp brown sugar
  • 1 lemon, juiced and zested
  • 1/4 tbsp dill weed
  • salt and pepper to taste
  1. Preheat the oven to 400 F.
  2. In a large saucepan, combine the carrots, rutabaga and water. Over high heat, bring to a boil and cook for 5 minutes.  Drain off water.
  3. In a small bowl, combine the remaining ingredients and toss with the parboiled vegetables.  Spread out into a single layer on a cookie sheet.
  4. Bake for 15-20 minutes or until vegetables are golden and tender.  Serve hot as a dinner side dish or chilled as a light lunch.