Perfectly caramelized Roasted Root Vegetables tossed in fennel and cumin and drizzled with pistachio yogurt and fennel fronds.

I could not be more excited to share this recipe for Roasted Root Vegetables with Fennel and Pistachio Yogurt from the new Kale & Caramel cookbook, authored by my lovely blogging friend Lily Diamond.

Lily and I have been friends for a few years now, and I’m continuously amazed by her openness, warmth, and tenacity. Her seasonal-inspired recipes are made for the body and soul, filling your stomach and heart like only the best of food can. 

Perfectly caramelized Roasted Root Vegetables tossed in fennel and cumin and drizzled with pistachio yogurt and fennel fronds.

Lily is smart, witty, and a phenomenal writer. Her words float off of your screen and into your ears like music. As soon as I received a copy of the cookbook, I ripped off the packaging and ran to my couch to read it all. Cue literal “wow”s and “omg Alex this book is amazing.” We spent the next 10 minutes flipping back and forth between sections on fennel, mint, and cilantro.

I had a really hard time deciding which recipe to share with you all. It was either this one or the Balsamic Lentils with Roasted Eggplant, Tomatoes & Oregano Cream, or the Roasted Fig Pizza with Rosemary Chèvre. Or the Lemony Fennel, Radish & Kale Salad. I think I’m making that one this week. But the idea of roasted vegetables tossed in fennel and cumin with a creamy yogurt dressing felt just right for these still-not-quite-warm days.

Perfectly caramelized Roasted Root Vegetables tossed in fennel and cumin and drizzled with pistachio yogurt and fennel fronds.

A massive congratulations to you, Lily, on this cookbook. I am so proud to call you a friend.

Get a copy of Lily’s book Kale & Caramel: Recipes for Body, Heart, and Table, here!

Perfectly caramelized Roasted Root Vegetables tossed in fennel and cumin and drizzled with pistachio yogurt and fennel fronds.

5.0 from 2 reviews
Roasted Root Vegetables with Fennel and Pistachio Yogurt
 
Author:
Ingredients
for the roasted root veggies
  • 1 tablespoon plus 1 teaspoon whole fennel seeds
  • ½ teaspoon whole cumin seeds
  • 1 medium fennel bulb, washed and trimmed, fronds reserved
  • 4 to 5 carrots, washed and trimmed
  • 2 medium beets, washed and trimmed
  • 1 medium sweet potato
  • ¾ cup thinly sliced shallots
  • ¼ cup olive oil
  • ½ teaspoon ground cumin
  • 1 teaspoon flaky sea salt
for the fennel and pistachio yogurt
  • ⅓ cup shelled roasted pistachios
  • ⅔ cup yogurt
  • 1 tablespoon olive oil
  • flaky sea salt, to taste
Instructions
  1. Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper.
  2. Crush the whole fennel and cumin seeds with a mortar and pestle until just slightly broken.
  3. Cut the fennel bulb in half, and then into ¼ inch slices. Slice the carrots into long juliennes, about ½ 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.
  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.
  5. Roast for 40 minutes, rotating the pan and turning over the veggies with a spatula halfway through.
  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.
  7. Serve the roasted veggies with yogurt, sprinkled with extra pistachios and fennel fronds.

 

14 comments

Reply

beautiful presentation!!!!!!
The yogurt sauce is a great addition to add some extra flavor to the vegetables.

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i could totally eat this dish daily. love the color, the earthiness of the veggies & that yogurt! yum!! i’m going to have to check out this book, for sure. xx

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This one is so appealing….especially after 12 days away from home, working is bliss but fresh veggies seem to be elusive!-Laurel Bledsoe

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Gorgeous presentation Sarah! And I’m loving the pistachio addition! Lily’s blog is beautiful 🙂

Sarah | Broma Bakery
Reply

Thank you so much Lindsay! So, so proud of her.

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normally i’m not a huge fan of the fennel fronds and just toss them, but they sound like they’d flavor the pistachio yogurt oh so nicely (:

Sarah | Broma Bakery
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For someone with the last name Fennel, it’s funny how I have only recently learned to like them!

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YOUR PHOTOS OF THESE ROASTED VEGGIES ARE STUNNING! I’VE BEEN LOVING ALL OF THE RECIPES FROM LILY’S COOKBOOK THAT HAVE MADE A DEBUT on the web lately, but I especially like this one. it’s familiar in that I roasted these veggies regularly, but the flavor combination takes this version up a notch. I definitely need to get my hands on the Kale and Caramel cookbook.

Sarah | Broma Bakery
Reply

Thank you SO much Kelley! I so, so appreciate the kind words 🙂

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Roasted veggies have never looked so good on a baking sheet! HOLY you had me with that yogurt though….

Sarah | Broma Bakery
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Oh it was SO good. I want to put that yogurt on everythingggggg

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LOOKS SO GOOD. seriously. i love Lily’s book too! and definitely have to make these roots.. pistachio yoghurt sounds fab too! Xx

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Sweet lady Sarah—thank you, thank you, thank you. I’m so honored to be on BB today, and so incredibly thrilled that the book already feels so close to your heart. AND YAY FOR YOU DIGGING THESE HERBACEOUS CHAPTERS!!! I cannot wait to see all that you make. Thank you for your generous, heartening words, and for the beauty of your craft. I’m a lucky lady to know you. And my book is fortunate to have such a wildly talented auntie.

Reply

Such beautiful presentation! Love it!

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