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Curry Spiced Root Vegetables with Feta and Pistachios
Ingredients
3 small beets, peeled, cut into small chunks
1 medium fennel bulb (or half a large), cut into wedges
2 medium carrots, peeled, cut into medium chunks
2 parsnips, peeled, cut into medium chunks
1 small red onion, peeled, cut into medium chunks
3 cloves of garlic, smashed, roughly chopped ¼ cup olive oil
1 tbsp Smak Dab Curry Dijon Mustard
1 tsp curry powder
½ tsp ground cumin
½ tsp ground coriander
¼ tsp paprika
¼ tsp turmeric Kosher
salt and freshly ground black pepper
3 tsp melted honey
½ cup feta cheese, crumbled
1 small handful of parsley, roughly chopped
¼ cup pistachios, toasted, roughly chopped
Directions
Preheat oven to 375 degrees F. In a large bowl, add the beets, fennel, carrots, red onion, and garlic. Pour in olive oil, mustard, spices, and a good pinch of salt and pepper. Toss well so the veggies are evenly coated. Pour the veggies on a parchment lined baking sheet and roast for 35-40 minutes (tossing halfway), until the veggies are tender and slightly caramelized around the edges. Allow to cool slightly.
To serve, arrange the veggies on a platter and finished with drizzled honey, chopped parsley, feta and pistachios. Serve immediately.
