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Ingredients

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Directions

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  • Preheat the oven to 400°. Line a half sheet pan with parchment.

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  • Toss the carrots and beets with the caraway seeds, oil, and a generous sprinkle of salt and pepper. Toss until evenly coated, then spread in a single layer on the prepared pan. Roast until tender and golden, 45 to 50 minutes.

  • Meanwhile, zest the lemon directly into the yogurt in a medium bowl. Stir in the dill leaves and a generous sprinkle of salt and pepper.

  • Cut the lemon into quarters and squeeze 1 wedge all over the vegetables when they come out of the oven. Reserve the other quarters for another use.

  • Divide half the yogurt sauce among serving cups or dishes. Top with the vegetables, remaining yogurt, walnuts, and dill sprigs.

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Recipe by Genevieve Ko.

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