Roasted Carrots and Cauliflower with Yogurt Sauce and Turkey Meatballs

About recipe

Roasting vegetables is an excellent way to enhance their natural sweetness. People often gravitate towards roasting potatoes and other root vegetables like carrots, but you can roast them all! Brussels sprouts, broccoli, beets, even leafy greens like kale and of course, as featured in this recipe, cauliflower will become even more irresistible when roasted. Give it a try!

Ingredients (serves 4)

  • 4 carrots, peeled and cut into 1/2 inch rounds
  • 1 head cauliflower, cut into 2 inch florets
  • 2 tablespoons olive oil
  • 1 slice whole wheat bread, torn into small crumbs
  • 1/4 cup milk
  • 1 teaspoon garlic powder
  • 2 cups arugula, chopped
  • Zest of one lemon (optional)
  • 1 pound ground turkey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon olive oil
  • 1/4 cup olive oil
  • Juice of 1/2 a lemon
  • 3 tablespoons plain low-fat Greek yogurt
  • 1/4 teaspoon salt
  • Black pepper to taste


  1. Preheat oven to 350° F.
  2. Place carrots and cauliflower on a baking sheet and toss with olive oil and a small pinch of salt and pepper. Place in the oven and bake for 20-25 minutes until fork tender and cauliflower begins to turn golden brown.
  3. While vegetables are roasting, mix together the milk and bread crumbs and allow the crumbs to absorb the milk. Add the garlic powder, arugula, lemon zest (if using), ground turkey, salt, and pepper, and mix with your hands to combine.
  4. Roll turkey mixture into 8 to 12 meatballs depending on how large you would like to make them, and place them on a plate.
  5. Heat a large sauté pan over medium high heat. Add one teaspoon of olive oil to coat the bottom of the pan before placing your meatballs in to brown. Allow to cook for 4 minutes, flip. Cook for an additional 4 minutes or until the internal temperature reaches 165° F.
  6. Finally, in a small bowl use a fork to whisk together the olive oil, lemon juice, yogurt, salt, and pepper. Taste and adjust seasoning as needed.
  7. To serve, place 2-3 meatballs over a bed of your roasted vegetables and drizzle with yogurt sauce.
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