Ingredients:

For the vegetables:

2 potatoes, cut into bite-sized pieces

1 head of broccoli, cut into florets

1 carrot, cut into slices or chunks

1 onion, chopped

3 tablespoons olive oil

2 tablespoons cornstarch

1 teaspoon Italian herbs

1 teaspoon rosemary

1/2 teaspoon dried garlic powder

Salt

Black pepper

For the creamy sauce:

2 tablespoons Greek yogurt or sour cream

1 tablespoon mayonnaise

1 clove garlic, minced

Instructions:

Heat the olive oil in a large skillet or pan over medium heat.

Add the potatoes, carrots, and onions to the pan and cook for 5-7 minutes, or until the potatoes are starting to soften.

Add the broccoli florets and cook for an additional 3-5 minutes, or until the broccoli is tender-crisp.

In a small bowl, whisk together the cornstarch, Italian herbs, rosemary, dried garlic powder, salt, and pepper.

Pour the cornstarch mixture into the pan with the vegetables and stir to coat.

Cook for an additional minute, or until the sauce thickens slightly.

In a separate bowl, whisk together the Greek yogurt or sour cream, mayonnaise, and minced garlic.

Pour the creamy sauce over the vegetables and stir gently to combine.

Serve immediately and enjoy!

Tips:

You can adjust the amount of cornstarch to thicken the sauce to your desired consistency.

If you don’t have Greek yogurt or sour cream, you can use heavy cream or creme fraiche instead.

You can also add other vegetables to this recipe, such as bell peppers, zucchini, or green beans.

Leftover vegetables can be stored in an airtight container in the refrigerator for up to 3 days.