Roasted Root Vegetables with Labneh and Dukkah


5-6 cups of assorted root vegetables peeled and diced small

2 Tbs pistachios

1 Tbs white sesame seeds

1 Tbs white sesame seeds

1 Tbs black sesame seeds

½ Tbs cumin seeds

½ Tbs coriander seeds

½ tsp salt

Olive oil

Labneh (thick Middle Eastern yoghurt cream cheese)

To taste salt and pepper


  1. Roast the vegetables at 400º F until tender and golden (you can use a splash of oil if you like, or roast them dry). It should take about 30-40 minutes depending on how big/small you cut them.
  2. While they are roasting, make the dukkah. Start by toasting the pistachios, sesame seeds, cumin, and coriander, in a pan over low heat until fragrant. Grind them in a mortar and pestle until they form a coarse blend. Add in 1 tsp salt.
  3. When the root vegetables come out of the oven, toss them with the dukkah, setting some aside to garnish. Taste and add more salt and pepper as needed.
  4. To serve, smear the bottom of the serving bowl with labneh. Pour in the root vegetables and sprinkle with the reserved dukkah. Serve warm or at room temperature.

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