Roasted Root Vegetables with Pistachio Dukkah

Ditch the boring veggies! These roasted root vegetables get an incredible crunch and flavor boost from a vibrant pistachio spice blend. Your new favorite way to eat your vegetables!

Yields: 4 servings |  Prep Time: 15 minutes  |  Cook Time: 30 minutes

What You'll Need

• 3 cups assorted root vegetables (carrots, parsnips, sweet potato), peeled and chopped into 1-inch pieces
• 2 tbsp olive oil
• Salt and pepper
• For the Pistachio Dukkah:
  • 1/4 cup shelled California pistachios
  • 2 tbsp sesame seeds
  • 1/2 tsp coriander seeds
  • 1/4 tsp flaky sea salt

Putting It Together

1. Preheat oven to 400°F (200°C). Toss the chopped root vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes, or until tender and lightly caramelized.
2. Make the Dukkah: While the vegetables roast, toast the pistachios, sesame seeds, cumin seeds, and coriander seeds in a dry skillet over medium heat for about 5 minutes until fragrant.
3. Transfer the toasted nut and spice mixture to a mortar and pestle or a small food processor. Pulse lightly until coarsely chopped (do not turn into a paste). Stir in the sea salt.
4. Once the vegetables are finished roasting, transfer them to a serving dish and sprinkle generously with the pistachio dukkah. Serve warm.