Spice-Rubbed Root Vegetables with Cilantro Skyr

The only thing better than crispy, comforting spice-rubbed root vegetables is a fresh, garlicky and herby yogurt to pair with them. There’s something about the pairing of warm-and-crispy with fresh-cool-creamy that just makes me happy. Plus there are so many PERKS to this recipe! Vegetables! Protein! You can eat it as a full meal! You can make it a side dish! MEAL PREP. My make-ahead queens, this one is for you.

But truly, all you need to know about this recipe is that it is just plain GOOD and a great way to use up some old yogurt and/or old herbs. Plus it’s just another excuse to eat my favorite vegetables. Because I freaking love vegetables.

Ingredients for the spice-rubbed root vegetables

• 1 large red onion
• 5-6 long carrots
• 3 large beets
• 1 tsp each of coriander, cumin, paprika, chili powder
• 1/2 tsp each of kosher salt and red pepper flakes
• 1-2 tbsp olive oil

Ingredients for the cilantro skyr

• 1 cup skyr or greek yogurt
• 1 handful fresh cilantro
• 3-4 sprigs fresh dill
• 3 cloves garlic
• 1/2 tsp black pepper or peppercorns
• 1 lemon for juice and zest
• salt to taste

How I like to prepare my root vegetables

First, I like to cut my vegetables in relatively even pieces (but they are never perfect because…c’mon). My preferred pieces are long but skinny, think french-fry shaped. This is by no means mandatory, I just like having it for plating and I find they are easier to layer that way!

For the spice-rubbed root vegetables, I like to put my spices in a bowl first, followed by the oil, and then finally the vegetables. I find that if you mix the oil and spices first, you get a more even layer on top of your vegetables as you toss them!

How to roast root vegetables

There are few key things to remember when roasting root vegetables:

• It’s going to take longer than most – and that’s ok! These vegetables have heft, which is why we love them, but we also need a bit more patience to use them.
• The spice rub can and will burn, so adjust your oven accordingly – as much as I love charred crispy bits on the outside of my vegetables, sometimes a spice rub can burn quicker than a root vegetable can cook, leaving you with a less-than-amazing result. So instead of having our oven up at 425F (I’ve even been known to go to 450F for some potatoes) I keep it at a lower temperature of 400F, to hopefully save our spices.
• Give the spice-rubbed root vegetables some space – when you crowd a pan, that causes vegetables to steam instead of crisp, so make sure to use a big pan and give your veg lots of room.

Here is the step-by-step of how I made these exact vegetables:

• Preheat the oven to 400F.
• Slice the red onion into quarters, leaving the root intact so that the quarters hold together. Slice the carrots and beets into pieces.
• In a large bowl, add all the spices and olive oil. Add in the vegetables and toss until all the vegetables are well coated in oil and spice.
• Spread the vegetables out in an even layer on a parchment-lined baking sheet and roast for 20-25 minutes at 400F until the edges of the vegetables are crisp and slightly brown.

How to know when your vegetables are done roasting

Just like baking, it’s easiest to go by visual cues when it comes to roasting vegetables, instead of holding fast to the time given in a recipe. Ovens are incredibly volatile (despite being the most boring kitchen appliance of all time, but WHATEVER) and don’t often keep a consistent temperature.

To know when your vegetables are done cooking, look for dry, crisp edges on each of the pieces. To know when the red onions are done cooking, look for dry edges but a jammy, soft interior.

How to prepare the cilantro skyr

And now to bring the recipe together! Here is how I make my cilantro skyr:

• In a small food processor or blender, add the skyr, cilantro, dill, garlic and black peppercorns. Add the juice from the full lemon, as well as about 1/2 teaspoon of zest.
• Pulse this mixture to combine the ingredients, you want it smooth with a bit of texture from the herbs. It will be a light green color. Season with salt to taste.
• To plate, spread a generous layer of the skyr on the bottom of a bowl or plate, top with the vegetables.

Looking for other vegetable-forward recipes?

And that’s it for this spice-rubbed root vegetable plate!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3