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Grounding Roasted Roots with Creamy Jalapeño Yogurt Sauce

Grounding roasted roots with herbed jalapeño yogurt sauce is a beautiful and simple side dish that features a delicious dairy-free sauce.
Cuisine Dairy-free, Vegan, Vegetarian
Diet Vegan, Vegetarian
Keyword beets, carrots, coconut yogurt, dairy-free yogurt, fall winter, herbs, jalapeno, root vegetables
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 -6
Calories 248kcal

Ingredients

ROOTS:

  • 1 lb carrots (5 medium), peeled and chopped into 2-inch pieces
  • ½ lb beets (3 medium/4 small) peeled and chopped into 1-inch wedges
  • 1 tablespoon olive oil
  • 1 ½ teaspoons za’atar spice
  • sea salt and ground black pepper, to taste

YOGURT SAUCE:

  • 1 cup mixed herbs, packed (I used parsley, dill & basil), plus extra for garnish
  • 1 small jalapeño pepper, seeded and chopped (I left some of the seeds because I like the heat)
  • 1 garlic clove, peeled
  • 2 tablespoons shelled and salted pistachios, plus extra for garnish
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • sea salt and ground black pepper, to taste
  • 1 cup thick non-dairy yogurt (see notes for recommendations)

Instructions

  • Preheat the oven to 375°F. Line a 9x13x2 baking dish with parchment paper.
  • Place the chopped carrots and beets in the baking dish and toss them with the olive oil, za’atar, salt and pepper. Once the vegetables are evenly coated, spread them out into a single layer and slide the dish into the oven. Roast the vegetables for 1 hour, taking them out at the halfway point to stir them up and flip them over.
  • Make the herbed jalapeño yogurt sauce: In a food processor, combine the herbs, jalapeño, garlic, pistachios, olive oil, lemon juice, salt, and pepper. Pulse the machine a few times until everything is finely chopped, scraping down the sides of the bowl with a spatula  if necessary. Add the non-dairy yogurt to the food processor and pulse until the sauce is fully combined and uniformly light green. Check the sauce for seasoning and adjust if necessary.
  • To serve: Spread the herbed jalapeño yogurt sauce out on the base of your serving plate. Pile the roasted root vegetables on top of the yogurt sauce.
  • Garnish the grounding roasted roots and herbed jalapeño yogurt sauce with extra chopped herbs and pistachios. Serve warm or at room temperature.

Notes

  • I would make this a meal by serving it in a grain bowl-style setup with some cooked farro, white beans, and a big handful of chopped/baby greens per person.
  • I used carrots and beets, but any mixture of root vegetables you like is good. You’ll need 1 ½ pounds.
  • If you don’t have za’atar spice blend, that’s fine! Just use salt and pepper. The sauce is super flavourful.
  • The best non-dairy yogurts for savoury applications like this (in my opinion!) are: Culina, Anita’s, Lavva or Coyo.

Nutrition

Serving: 1sixth of recipe | Calories: 248kcal | Carbohydrates: 19g | Protein: 3g | Fat: 18g | Fiber: 5g | Sugar: 10g