Roasted Root Vegetables with Walnuts, Pomegranates and Yogurt Drizzle

Serves 6 as a side dish Nutrition per serving – calories: 216, fat: 8g (saturated: 1g), carbohydrates: 33g, protein: 5g, fiber: 6g, sugar: 11g, sodium: 347mg

Use any dense root vegetables. Parsnips, turnips, carrots, celery root and beets or a combination of these would make a great dish.

 Ingredients

2 medium celery roots (about 2 pounds), peeled, halved, and cut into 1-inch pieces (6 cups)**

2 red onions, cut into ¾ inch wedges through the stem end

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

¼ cup plain non-fat yogurt,  regular or Greek

1 teaspoon lemon juice 

¼ cup chopped walnuts, toasted

¼ cup pomegranate seeds

2 tablespoons chopped parsley

 Directions:

Adjust oven rack to lower-middle position and heat to 450 degrees. Toss celery root and onion wedges with oil, 1 teaspoon salt, and ½  teaspoon black pepper.  Arrange them on a rimmed baking sheet in a single layer. Roast celery root until spotty browned, 35-40 minutes, flipping vegetables and rotating the sheet pan halfway through.

Whisk yogurt with 1 teaspoon lemon juice (if you are using Greek yogurt, whisk in a teaspoon or two of water to thin).  Season with salt and pepper.  Arrange vegetables on a platter and drizzle yogurt sauce over and scatter walnuts, pomegranate seeds, and chopped parsley.

 **To prep your celery root: Trim stem end to create a flat surface, then halve vertically. Lay flat on the side and use the knife to trim away knotty roots.  Using a vegetable peeler, remove the remaining skin.