Roasted Root Vegetables with Fennel and Pistachio Yogurt

Updated at: Thu, 17 Aug 2023 13:03:53 GMT

Step 1

Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper.

Step 2

Crush the whole fennel and cumin seeds with a mortar and pestle until just slightly broken.

Step 3

Cut the fennel bulb in half, and then into 1/4 inch slices. Slice the carrots into long juliennes, about 1/2 inch thick. Slice the beets into quarters or sixths. Slice the sweet potato into midsize wedges that are roughly the same size thickness as the beets.

Step 4

Place the fennel, carrots, beets, sweet potato, and shallots on the baking sheet in a single layer, mixing to distribute evenly. Drizzle with the oil, and sprinkle with the crushed fennel and cumin seeds, ground cumin, and salt. Toss to coat evenly.

Step 5

Roast for 40 minutes, rotating the pan and turning over the veggies with a spatula halfway through.

Step 6

Coarsely chop the pistachios and the reserved fennel fronds. Combine the yogurt, oil, 2 teaspoons of fennel fronds, and a few sprinkles of salt in a small bowl. Top with some of the chopped pistachios and the remaining fennel fronds, reserving some for the veggies.

Step 7

Serve the roasted veggies with yogurt, sprinkled with extra pistachios and fennel fronds.

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