Cumin Roasted Root Vegetables with Curry Horseradish Yogurt

I don’t know about you, but I’m always looking to switch up my traditional Thanksgiving sides each year, and these roasted root vegetables are the perfect side dish for anything you’re planning to make this Holiday season.  These root vegetables are roasted with warming cumin, and are accompanied by a zingy curry horseradish yogurt dipping sauce- they really add to any main dish.  These are incredibly easy to make & can even be served as an appetizer or dinner on their own!

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You’re going to start off by prepping all of your vegetables.  Wash everything really well (since we are using root vegetables), and roughly chop / halve everything except the pearl onions & garlic cloves (but make sure to peel those).  Add them to a large mixing bowl with your olive oil, pink salt, black pepper, garlic granules, onion granules, cumin, and smoked paprika.  Toss well to combine, and then transfer them to a large baking sheet (you can use two if needed as well) in a single layer.  Place them into a preheated 450F oven for anywhere between 30-50 minutes.  This will all depend on how large or small you chop your vegetables, but you want them to be caramelized and fork tender.  Make sure to flip your vegetables every 15-20 minutes as well to prevent burning.

Once your vegetables are done roasting, let them cool for about 5 minutes & then transfer back into a large mixing bowl.  Add your lemon juice & fresh minced parsley to the bowl, and mix until well combined.



The yogurt sauce is also very easy to make!  Simply mix together your plain unsweetened almond milk yogurt, curry powder, pink salt, lemon juice, and prepared horseradish.  Just keep this in the fridge until ready to use!

And that’s it!  Like I said, these are so easy to make & really are the perfect fall meal or side dish.  This is a super versatile recipe too, and you can sub out any of the vegetables for really anything you want… and that yogurt dipping sauce is great put on ANYTHING.  Burgers, sandwiches, served with toasted pita bread or raw veggies as a dip, mixed in with cold pasta & veggies for a pasta salad- really anything!


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Cumin Roasted Root Vegetable with Curry Horseradish Yogurt

Roasted Pearl Onion, Red Potatoes, Purple Carrots, Brussels sprouts, Red Radishes, & Parsnips coated in warming Cumin, with a zingy Curry Horseradish Yogurt dipping sauce are the perfect side dish to any Holiday meal! 

Servings 8
Author Chef Brianna Gallo

Ingredients

Cumin Roasted Root Vegetables

  • 1 bunch red radishes halved
  • 1 1/2 cups pearl onions peeled
  • 2 cups brussels sprouts halved
  • 2 cups parsnips roughly chopped
  • 2 cups purple carrots roughly chopped
  • 2 cups red potatoes roughly chopped
  • 8 garlic cloves whole
  • 2 1/2 tbsp ground cumin
  • 4 tbsp extra virgin olive oil
  • 1 tbsp pink Himalayan salt
  • 1 tbsp black pepper
  • 1 tbsp garlic granules
  • 1 tbsp onion granules
  • 1 tbsp smoked paprika
  • 2 tbsp lemon juice
  • 3 tbsp fresh parsley finely minced

Curry Horseradish Yogurt

  • 1 1/2 cups plain unsweetened almond milk yogurt we used Kite Hill
  • 2 1/2 tbsp yellow curry powder
  • 4 tbsp prepared horseradish
  • 2 tsp pink Himalayan salt
  • 2 tbsp lemon juice

Instructions

  1. Chop all of your vegetables, and toss with olive oil & all of the spices until everything is well coated. 

  2. Add your vegetables to a baking sheet in a single layer (you can split them between two baking sheets if needed), and bake at 450F for 30-50 minutes (depending on how large your vegetables) until fork tender.  Make sure to flip them every 15-20 minutes to prevent burning. 

  3. Once the vegetables are done roasting, transfer to a bowl & squeeze over your lemon juice & add your fresh parsley.  Mix gently until everything is coated in the lemon juice & parsley.  

  4. For the dipping sauce, mix together your yogurt, lemon juice, prepared horseradish, pink salt, and curry powder until well combined.  Keep in the fridge until ready to use. 

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