In a medium bowl combine ingredients for the sauce. Whisk until oil is emulsified. Refrigerate for at least 1 hour or overnight.
For the Roasted Vegetables:
Preheat oven to 375°F. Combine carrots and cauliflower florets with extra virgin olive oil, salt and RedHot Seasoning. Toss to coat. Line a sheet tray with aluminum foil. Spread mixture evenly and roast in oven for 12 minutes or until golden colored and fork tender. Remove from oven and hold hot.
Per portion, place 4 ounces RedHot Yogurt Dip on plate. Top with vegetable mixture.
Chef's Tip!
It is best to make the yogurt sauce first, before roasting vegetables. Yogurt sauce can be made in advance and held overnight also!
