Hearty and nutritious one-pan suppers like this one are totally on our radar right now.
Roasted Carrots, Fennel and Onions with Ras El Hanout Yogurt
- 2 cups carrot roughly chopped
- 2 cups fennel roughly chopped
- 1 cup red onion large wedges
- 1-2 tablespoons neutral oil
- salt and pepper to taste
- 2 tablespoons Ras El Hanout
- 1/2 cup Greek yogurt
- 1 lemon juiced
- microgreens to garnish (optional)
Heat oven to 400. Prepare a parchment-lined baking tray. Prepare the vegetables, and assemble on the pan.
Drizzle with neutral oil, then season with 1 tablespoon of Ras El Hanout, along with a good pinch of salt and pepper. Toss everything together until well coated. Spread vegetables out evenly as possible. Bake, uncovered, for 45-55 minutes, or until tender and slightly golden and caramelized.
Prepare the sauce. In a blender, combine the remaining 1 tablespoon of Ras El Hanout, along with yogurt and lemon juice. Blend until completely smooth.
Garnish the vegetables with microgreens (optional) and serve alongside the sauce.
To make this dish a meal, serve it with a quick-cooking grain such as couscous or quinoa.