In the frenzy of too much—too much to do, too much to see, too much to feel, too much to be—it’s easy to lose sight of nourishing myself. I go too fast, and the healthy habits that comprise my fundamental self-care start to fall away. I need, above all, an easy solution for nourishment—a simple way to ground myself at day’s end with minimal effort and maximal reward. This hearty bowl of root vegetables, in hues of gold and crimson and purple, topped with a citrus and fennel infused yogurt sauce and toasted hazelnuts, is a perfect solution.
Dense root veggies provide a high dose of minerals and antioxidants, yogurt offers a cooling source of probiotics and protein, and toasted hazelnuts provide a depth of flavor and crunch. This is the perfect bowl to whip up for a cozy night in, or as a side dish for a larger meal. You can also easily prep the veggies at the beginning of the week and roast them up to order as you like.
By Lily Diamond
- 1 medium sweet potato, washed and ends trimmed (purple or regular, or mix)
- 3 beets, washed and trimmed (yellow, red, or mix)
- 1 medium-large shallot (about 1/2 cup thinly sliced)
- 3 carrots, washed and trimmed
- 1/4 cup + 2 tablespoons olive oil
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Citrus-Fennel Yogurt Sauce
- 1/3 cup Greek yogurt
- 3 tablespoons fresh orange juice (about 1/2 orange)
- 1 tablespoon lemon juice (about 1/2 small lemon)
- 1/4 cup minced fennel
- 1 tablespoon fennel frond
- sprinkle sea salt, to taste
- drizzle olive oil, to taste
- 1/3 cup hazelnuts, roughly chopped
Preheat oven to 425ºF. Line a large baking sheet with parchment paper.
Slice beets into sixths. Slice sweet potato into similarly sized wedges. Slice carrots into long juliennes, about 1/4” thick. Peel and thinly slice the shallot.
Use a spice grinder or mortar and pestle to grind the coriander and fennel seeds to a coarse consistency—mostly powder, with some texture of the seed remaining.
Place all sliced veggies on parchment paper in a single layer, mixing to distribute evenly. Drizzle with olive oil, and sprinkle with ground coriander and fennel seeds, ground cumin, sea salt, and black pepper. Toss to coat evenly. Roast for 30-35 minutes, rotating pan and turning over veggies with a spatula halfway through. Remove once all veggies are tender and beginning to brown at the edges.
While they roast, mix yogurt, orange and lemon juice, minced fennel, fennel frond, sprinkle of sea salt, and a drizzle of olive oil in a small bowl. Set aside.
Place chopped hazelnuts on a small baking sheet and place in oven for 2-3 minutes. Remove when they are fragrant and just beginning to turn golden brown.
Distribute roasted veggies to individual bowls, and top with citrus fennel yogurt and roasted hazelnuts.
- Total Fat
- Saturated Fat
- Dietary Fiber