Roasted root vegetables with fennel and pistachio yogurt is an easy, healthy dish that can be served as a side or main course. Root vegetables are often overlooked because they’re not commonly used in cooking but have great flavor from their high water content which makes them perfect for roasting. The earthy flavor of the roasted veggies combined with the sweet flavors of pistachios and Feta make this mix so flavorful you’ll wonder why it took so long to try these simple dishes
The “original dish salad” is a recipe that uses roasted vegetables, fennel and pistachio yogurt. It is a healthy vegetarian option for lunch or dinner.
I’m so pleased to offer this recipe for Roasted Root Vegetables with Fennel and Pistachio Yogurt from my great blogger buddy Lily Diamond’s new Kale & Caramel cookbook.
Lily and I have been friends for a few years, and her openness, kindness, and perseverance never cease to astound me. Her seasonal-inspired meals nourish both the body and the spirit, filling you up as only the greatest cuisine can.
Lily is a brilliant writer who is sharp and humorous. Her words float like melody off the screen and into your ears. I pulled the packing off the cookbook and raced to my sofa to read it completely as soon as I got it. Wows abound, as well as “omg Alex, this book is great.” For the following ten minutes, we alternated between sections on fennel, mint, and cilantro.
It was quite difficult for me to choose which dish to share with you. This, or the Roasted Fig Pizza with Rosemary Chèvre, or the Balsamic Lentils with Roasted Eggplant, Tomatoes, and Oregano Cream. Salad with Lemony Fennel, Radish, and Kale. That’s one I believe I’ll make this week. However, the notion of roasted veggies with fennel and cumin and a creamy yogurt sauce seemed perfect for these still-chilly days.
Lily, I’d want to congratulate you on your new cookbook. I am ecstatic to have you as a buddy.
Lily’s book Kale & Caramel: Recipes for Body, Heart, and Table is available here.
for the root vegetables that have been roasted
- 1 tblsp fennel seeds, plus 1 tblsp fennel seeds
- 1/2 teaspoon cumin seeds, whole
- 1 fennel bulb, cleaned and cut, with fronds set aside
- 4 to 5 cleaned and trimmed carrots
- 2 cleaned and trimmed medium beets
- 1 sweet potato, medium
- 3/4 cup shallots, thinly sliced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon cumin powder
- 1 teaspoon sea salt, flaky
yogurt with fennel and pistachios
- 1/3 cup roasted pistachios, shelled
- 2/3 gallon of yogurt
- 1 tablespoon extra virgin olive oil
- to taste flaky sea salt
- Preheat the oven to 450 degrees Fahrenheit. Using parchment paper, line a large rimmed baking sheet.
- In a mortar and pestle, crush the entire fennel and cumin seeds until they are just slightly broken.
- Half the fennel bulb, then slice it into 1/4-inch pieces. Cut the carrots into long, 1/2-inch-thick juliennes. Beets should be cut into quarters or sixths. Cut the sweet potato into wedges about the same size as the beets and about the same thickness.
- Place the fennel, carrots, beets, sweet potato, and shallots in a single layer on the baking sheet and toss to evenly distribute them. Drizzle with oil and season with salt, ground cumin, and crushed fennel and cumin seeds. Toss to evenly coat.
- Roast for 40 minutes, flipping the pan halfway through and turning the vegetables over with a spatula.
- Pistachios and leftover fennel fronds should be coarsely chopped. In a small dish, combine the yogurt, oil, 2 tablespoons fennel fronds, and a few pinches of salt. Some of the chopped pistachios and the leftover fennel fronds are sprinkled on top, with some reserved for the vegetables.
- Serve the roasted vegetables with a dollop of yogurt and a garnish of pistachios and fennel fronds.
The “green salad with roasted potatoes” is a simple and healthy meal that can be made in less than 20 minutes. The dish is packed full of flavor, thanks to the addition of fennel and pistachio yogurt.
- orange pistachio dressing
- pistachio potato salad
- original salads
- corn fig salad
- the original dish