Go Back

Roasted Autumn Vegetables With Harissa Yogurt Dip

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish, Snack
Servings 8

Ingredients
  

  • 2 medium beets, washed
  • 2 small fennel bulbs, fronds removed and bulbs quartered
  • 1 small delicate squash, seeded and sliced into 1 inch thick semi-circles
  • 1 large red onion, peeled and sliced into 1 inch thick rounds
  • 1 pound baby carrots
  • 8 ounces Brussels sprouts, halved
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1 teaspoon Kosher salt
  • 2 tablespoons olive oil
  • 2 cups low-fat Greek yogurt or fat level of choice
  • 4 tablespoons Harissa paste
  • 1/2 teaspoon smoked paprika
  • Juice of 1 lemon
  • 3 teaspoons Kosher salt
  • 8 ounces whole grain pita chips

Instructions
 

  • Preheat oven to 425 degrees. Wrap beets in foil, place on a small baking sheet and place in the oven immediately.
  • Spray two large, rimmed baking sheets with olive oil or cooking spray. Arrange fennel, squash, red onion, baby carrots and Brussels sprouts on baking sheets and set aside.
  • In a small bowl, whisk together cumin, 1 teaspoon smoked paprika, coriander and 1 teaspoon Kosher salt. Add olive oil and stir to combine. Drizzle mixture evenly over vegetables on baking sheets.
  • Place baking sheets in oven and roast vegetables, turning once for 30 to 45 minutes, or until golden brown and cooked through.
  • While vegetables are roasting, combine Greek yogurt, harissa paste, 1/2 teaspoon smoked paprika, lemon juice and remaining 3 teaspoons of Kosher salt in a bowl and stir until combined.
  • When vegetables are cooked through, remove baking sheets from oven and allow to cool enough to handle. Remove beets from foil and peel under running water, then quarter them.
  • Transfer yogurt mixture to a serving bowl and place on a platter. Arrange vegetables and pita chips around yogurt. Serve immediately.
  • Season to taste with salt and pepper and serve immediately with toasted 7-grain bread.

Notes

Recipe courtesy of National Dairy Council. For more recipes, visit www.usdairy.com.