Description
A delicious and colorful roasted vegetable dish topped with a yogurt sauce.
Ingredients
Scale
- 1 pound carrots (I like using small thin carrots)
- 1 pound beets (about 1 1/2 large)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 handful pistachios, finely chopped
- Mint and parsley leaves, finely chopped
- Honey (optional, for drizzling)
- 1 cup plain Greek yogurt (or vegan yogurt)
- 1 clove garlic, minced
- 1 teaspoon finely chopped mint (optional)
- 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 450°F.
- Clean and peel the carrots and chop into 1-inch chunks (or if using long thin carrots, slice them in half). Peel the beets, then slice them into about 1/4 inch thick pieces.
- Line a baking sheet with parchment paper. Place the carrots on one side and the beets on the other. Toss each side with 1/2 tablespoon olive oil and 1/2 teaspoon kosher salt.
- Bake for about 30 to 35 minutes, until tender and browned (no need to stir).
- Meanwhile, mix together the ingredients for the yogurt sauce and refrigerate. (Stores up to 1 week refrigerated). Finely chop the pistachios and mint and parsley leaves.
- To serve, spread the yogurt sauce on a platter. Top with the roasted vegetables, then sprinkle with the pistachios, mint, and parsley. If desired, add a drizzle of honey. Serve immediately.
Notes
- This dish is best served warm.
- Feel free to adjust the herbs according to your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Vegetables
- Method: Roasting
- Cuisine: Global
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg