Created by Laura Wright
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5 from 6 votes
Grounding roasted roots with herbed jalapeño yogurt sauce is a beautiful and simple side dish that features a delicious dairy-free sauce.
Our recipe today has been a frequent make during these times at home. It’s still so cold here and Spring’s asparagus and radishes feel so far away. We made a tray of grounding roasted roots and then plated them up with a tangy, herb-y, slightly spicy, very creamy vegan yogurt sauce. The grounding roasted roots are tender, slightly sweet and caramelized and the sauce cuts through with brightness. It’s comfy and cozy but also fresh, nourishing and suggestive of the Spring flavours to come. I’ve been making variations of Sara’s quick green sauce recipe and this yogurt sauce is an extension of it. It’s a perfect landing spot for slightly wilting herbs or maybe bumper crops popping up on your garden (if you’re lucky enough to be in a warmer part of the world right now.
Sending you all love and a big hug. Keep being there for each other! Would love to know what you’ve been cooking during these times.
Grounding Roasted Roots with Creamy Jalapeño Yogurt Sauce
Grounding roasted roots with herbed jalapeño yogurt sauce is a beautiful and simple side dish that features a delicious dairy-free sauce.
Print Recipe
Prep Time: 15 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 15 minutes mins
Servings 4 -6
Ingredients
ROOTS:
- 1 lb carrots (5 medium), peeled and chopped into 2-inch pieces
- ½ lb beets (3 medium/4 small) peeled and chopped into 1-inch wedges
- 1 tablespoon olive oil
- 1 ½ teaspoons za’atar spice
- sea salt and ground black pepper, to taste
YOGURT SAUCE:
- 1 cup mixed herbs, packed (I used parsley, dill & basil), plus extra for garnish
- 1 small jalapeño pepper, seeded and chopped (I left some of the seeds because I like the heat)
- 1 garlic clove, peeled
- 2 tablespoons shelled and salted pistachios, plus extra for garnish
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- sea salt and ground black pepper, to taste
- 1 cup thick non-dairy yogurt (see notes for recommendations)
Notes
- I would make this a meal by serving it in a grain bowl-style setup with some cooked farro, white beans, and a big handful of chopped/baby greens per person.
- I used carrots and beets, but any mixture of root vegetables you like is good. You’ll need 1 ½ pounds.
- If you don’t have za’atar spice blend, that’s fine! Just use salt and pepper. The sauce is super flavourful.
- The best non-dairy yogurts for savoury applications like this (in my opinion!) are: Culina, Anita’s, Lavva or Coyo.
Instructions
Preheat the oven to 375°F. Line a 9x13x2 baking dish with parchment paper.
Place the chopped carrots and beets in the baking dish and toss them with the olive oil, za’atar, salt and pepper. Once the vegetables are evenly coated, spread them out into a single layer and slide the dish into the oven. Roast the vegetables for 1 hour, taking them out at the halfway point to stir them up and flip them over.
Make the herbed jalapeño yogurt sauce: In a food processor, combine the herbs, jalapeño, garlic, pistachios, olive oil, lemon juice, salt, and pepper. Pulse the machine a few times until everything is finely chopped, scraping down the sides of the bowl with a spatula if necessary. Add the non-dairy yogurt to the food processor and pulse until the sauce is fully combined and uniformly light green. Check the sauce for seasoning and adjust if necessary.
To serve: Spread the herbed jalapeño yogurt sauce out on the base of your serving plate. Pile the roasted root vegetables on top of the yogurt sauce.
Garnish the grounding roasted roots and herbed jalapeño yogurt sauce with extra chopped herbs and pistachios. Serve warm or at room temperature.
Author: Laura Wright
Course: Main Course, Salad, Side Dish
Cuisine: Dairy-free, Vegan, Vegetarian
Diet: Vegan, Vegetarian
Keyword: beets, carrots, coconut yogurt, dairy-free yogurt, fall winter, herbs, jalapeno, root vegetables
15/04/2020 (Last Updated 18/03/2024)
Posted in: autumn, carrots, creamy, earthy, gluten free, grain-free, holidays, refined sugar-free, roasted, salty, sauce, side dish, sour, spicy, spring, summer, sweet, vegan, winter
15 comments
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Kate 
The yogurt sauce is fantastic! I’ve made this a number of times – sometimes on roasted veggies as in this recipe, but the sauce is also great on pan-fried tempeh, raw veggies, crackers, etc. I don’t always have pistachios on hand and have used sunflower or pumpkin seeds instead and both are great!Reply
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James
I made this last week, and while the sauce was great with the roasted veg (I used carrots, parsnips, and Chioggia beets), the leftover sauce was BOMB on flatbread pizzas with asparagus, diced tomatoes, green onion, and garlic. This might have been one of the best sauces I’ve put together ever, so thank you for the recipe and thank you for finding the inspiration for it.Reply
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Jennifer
One of our favorites of all time. SO delicious!Reply
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Nayanna Holley Laura you are so talented it’s crazy!!! Another killer recipe wow. I’m quarantined with my mom and partner who are both vegetarians. I am not and I’m the cook! You’re not only getting me through, you make every meal an absolute delight! Thank you. ❤️
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Cecilie Nielsen Looks so simple, but super delicious! Do you have any other good ideas of what the sauce might be useful for?
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marianna your recipes never disappoint! this is a wonderful dish.
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Lisette Hi Laura, I made your Grounding Roasted Roots this evening for my family exactly how you described it and it was sooooo good. All the different tastes and textures! As soon as lockdown is over I will be making this for my non-vegan friends to impress them. We will have a feast!
Thank you for sharing!!Reply
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kay I made this dish last night and man oh man, it was delicious! The sauce was the star of the show, with just a bit of heat and lots of fresh deliciousness.
I roasted a mix of veggies like broccoli, bell peppers, parsnips and carrots. I roasted them for 30 mins. at 400 degrees since I was starving and didn’t want to wait. As per your suggestion, I made farro to go with the dish and some kale as my lettuce.
We will be making this dish a lot. thanks!Reply
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karry I loved this recipe. It was great to use up the left over herbs that we got for a previous recipe. I used mostly cilantro (the leftovers from a previous recipe) and chives from my garden. Really yummy. I also tossed portobello stems into the roasted vegs. The stems were from a stuffed portobello recipe from a few days ago. So delish!
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Sara Home & Kitchen wow, this recipe looks so delicious especially the sauce, being a vegetarian I can’t wait to make this. My family will gonna love it <3
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Anita I made your bbq tempeh and sweet potato sandwich and used homemade cornbread waffles as the “buns”. I’m so drawn to super healthy recipes that sometimes my husband and I have to take a break from healthy food and make a white flour pizza to help our digestive system cope! Weird I know!
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Carolyn LeDuc-Krehel I’m glad you’re well & think of you with a grateful heart… about 80% of what I cook is from your book & blog! I made the skillet lasagne yesterday (wow) and your BBQ cauliflower kale salad the other day. The giant meatballs before that (one of my faves). Can’t wait to try (maybe tomorrow?) your recently posted ginger sweet potato coconut milk stew. Thank you for the amazing recipes & ideas. Stay safe! ✌✌
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Kayann Besides great vegan recipes, I follow your blog for the wonderful food photography. Thanks for continuing to nourish us with meals and beauty in this difficult time.
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Amy Jarboe Glad you and your family are doing well! I definitely miss your posts, but also realize you are a person coping with all of this just like the rest of us! I made a simple chili with tempeh and yukon and red potatoes (what I had on hand) following your pinto chili on instagram. It turned out really good and motivated me to be more liberal when I follow recipes. Your blog is more than recipes – it’s teaching and inspiring me to be a better cook! I also finally splurged on culina yogurt and omg I can’t believe a non-dairy yogurt exists that is creamy. can’t wait to pick some more up and try this recipe. Thank you and stay well!
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Anthea @ Rainbow Nourishments This is SO pretty! Just pinned it!
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