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–+ servings

Spice-Rubbed Root Vegetables with Cilantro Skyr

Don't let anyone try to tell you this is just a side dish, it can be the full meal. If you want it to be...but it can also be a bomb side dish ;) This creamy, protein-filled skyr packs so much flavor and is the perfect partner to these spice rubbed root vegetables. It's an easy mixture of hearty and fresh, and it's a recipe I love having in my back pocket.
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 servings

Ingredients

  • 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
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
Optional garnishes
  • 1 tbsp pistachios, chopped
  • 1 small radish, thinly sliced

Instructions 

  1. Preheat the oven to 400F.
  2. Slice the red onion into quarters, leaving the root intact so that the quarters hold together. Slice the carrots and beets into pieces.
  3. 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.
  4. 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.
  5. While the vegetables are roasting, prepare the cilantro skyr.
  6. 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.
  7. 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.
  8. To plate, spread a generous layer of the skyr on the bottom of a bowl or plate, top with the vegetables.
  9. Garnish with pistachios and radishes, and serve immediately.