Grounding Roasted Roots with Jalapeño Yogurt Sauce
Ingredients
The Roots
-
1
lb
carrots, peeled and chopped into 2-inch pieces
-
½
lb
beets, peeled and chopped into 1-inch wedges
-
1
tablespoon
olive oil
-
1 ½
teaspoons
za’atar spice
-
to taste
sea salt and ground black pepper
The Yogurt Sauce
-
1
cup
mixed herbs, packed (e.g., parsley, dill & basil)
-
1
small
jalapeño pepper, seeded and chopped
-
1
clove
garlic, peeled
-
2
tablespoons
shelled and salted pistachios
-
2
tablespoons
olive oil
-
1
tablespoon
lemon juice
-
to taste
sea salt and ground black pepper
-
1
cup
thick non-dairy yogurt
Instructions
- Preheat the oven to 375°F and line a baking dish with parchment paper.
- Toss the chopped carrots and beets with olive oil, za’atar, salt, and pepper in the baking dish.
- Spread the vegetables in a single layer and roast for 1 hour, stirring halfway through.
- In a food processor, combine herbs, jalapeño, garlic, pistachios, olive oil, lemon juice, salt, and pepper, and pulse until finely chopped.
- Add the non-dairy yogurt to the processor and pulse until combined and smooth.
- To serve, spread the yogurt sauce on a plate and top with roasted root vegetables.
- Garnish with extra herbs and pistachios, and serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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