Last updated on May 13th, 2021
For the grownups, this meatless main combines roasted vegetables and pistachios with tangy Greek yogurt and small ribbons of basil. Make it vegan by substituting a plant-based yogurt. Serve with a small side of gluten-free pasta tossed in extra virgin olive oil to round out the meal.
Make It Kid-Friendly
Lean into the gluten-free pasta as the main dish for the kids. Let them experiment with the other flavors and textures of the meal. Nothing should be mandatory; this is all about exploration.
Serve yogurt in bowls with spoons instead of on the plate. Many children like the tangy flavor of plain yogurt, and whole milk yogurt often has a milder flavor than reduced-fat varieties. Our youngest recommends using yogurt as a dip for the pasta.
Some kiddos prefer raw vegetables to cooked ones, so reserve a half-cup of broccoli florets for each child. Also let them try the roasted broccoli and celery root, but don’t make anyone finish anything. The point is to develop a taste for new foods.
Although the recipe includes chopped pistachios, leave them whole for the kids to shell on their own. Provide both whole basil leaves and basil chiffonade—ribbons are fun!
- 1 medium head broccoli (¾-1 lb), cut into florets, stems peeled and chopped
- 1 medium celery root (¾ lb), peeled and cut into ½-inch slices
- 2 TBSP avocado oil, divided
- Salt and pepper
- 6-8 basil leaves
- ½ c plain Greek yogurt
- ¼ c chopped pistachios
Preheat oven to 420°F. Toss broccoli with 1 TBSP oil on rimmed baking sheet; season with salt and pepper. Position on top rack and roast 15 minutes. Stir and return to oven for 10 minutes until golden brown.
Meanwhile, heat an ovenproof pan over medium-high and add remaining 1 TBSP of oil. Cook celery root 3-5 minutes per side, until a golden color develops. Transfer pan to bottom rack of oven and cook 8-10 minutes until tender. Alternately, if pan is not ovenproof, transfer celery root to preheated baking sheet and roast until tender.
Stack basil, with the largest leaf on the bottom to hold the smaller leaves. Roll the stack lengthwise, and slice crosswise with a very sharp knife. Fluff out into ribbons.
Spoon ¼ c yogurt onto each plate and spread with back of spoon. Arrange celery root rounds and broccoli over yogurt. Sprinkle with chopped pistachios and basil ribbons.