Roasted Root Veg with Spiced Yogurt Drizzle

So it’s been nearly a month since I’ve posted. How the heck did that happen you wonder? Well, I moved, or rather re-located if you will.  I moved back to my hometown of Houston and was welcomed with a nice humid embrace despite my yearning for fall weather. In addition to the move, I quit my archaeology job in order to figure out and create my “dream job”. So, for the first time in a very long time, I’m sort of job-less. The first week here I felt discombobulated. I couldn’t find basic things like clothes or shoes and was moving through a constant obstacle course of boxes and random stray items. This week, there’s still some boxes and stray items, but I felt it was finally time to make a plan for this space and shoot a post. It’s nice to be back 🙂

Fall is such an inspiring season for me. I LOVE it. It’s by far my favorite season to shoot recipes for and as you may have noticed, its influences sometimes find their way into other posts throughout the year. Although the weather here isn’t really screaming autumn, I’m in full on autumn mode. What better way to come back than with some beautiful fall colored root veggies?

I originally made this dish this past weekend based on an idea that had been swimming around in my head. For this version the only real change I’ve made is to add some lovely pomegranate arils for a contrast of color and a sweet/tart pop of flavor. I think it would also taste equally as delicious with a heavy sprinkling of fresh mint or parsley instead of the pomegranate.

Roasted Root Veg with Spiced Yogurt Drizzle
notes: Feel free to use any combination of root veggies that you want.  Just make sure to slice them into similar sized pieces and don’t crowd the pan! Reserve the yogurt drizzle and pomegranate arils until you are ready to serve the dish.

2 large (or 3 small/medium) parsnips, peeled
5 medium/large carrots, peeled
2 beets, peeled
olive oil
salt/ pepper

1/4 cup cultured coconut milk (or other plain vegan yogurt of your choice)
1/4 tsp garam masala
pinch of fine sea salt
zest of 1/2 a small lemon
1/2 tsp fresh lemon juice
1/2 tsp maple syrup or agave

pomegranate arils for serving

Preheat your oven to 400 degrees. I’ve found the best way to roast everything somewhat evenly is to make sure they are cut into similarly sized pieces. So, with that in mind, cut or slice up your root veggies.  Spread them out in an even layer on one or two baking sheets.  You don’t want them too crowded or else they will steam instead of roasting. Next, drizzle with a a bit of olive oil, season with salt and pepper, and toss everything together. Roast in your preheated oven for 45 to 60 minutes, tossing at least once. The veggies are ready when the edges are starting to caramelize.

To make the yogurt drizzle, mix everything together thoroughly then taste and adjust the seasoning if necessary. If it is too thick to drizzle, add a splash of water.

To serve, drizzle the yogurt over the veggies then top with some pomegranate arils. Makes about 4 servings. Enjoy!