Curry Spiced Root Vegetables with Feta and Pistachios

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Curry Spiced Root Vegetables with Feta and Pistachios

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

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. Service immediately.