From above, a shallow platter of bronzed carrot wedges, caramelized fennel, and creamy white beans swirled with pale citrus yogurt, streaked with emerald pistachio chermoula, finished with ruby pomegranate seeds, fennel fronds, lemon zest, and cracked pepper.

Chermoula Carrot & Fennel Bean Skillet with Citrus Yogurt

Name: Chermoula Carrot & Fennel Bean Skillet with Citrus Yogurt
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 1/2 lb carrots peeled and cut into long wedges; 2 medium fennel bulbs trimmed and cut into 8 wedges each; fronds reserved; 2 cans (15 oz each) cannellini beans drained and rinsed; 1 cup plain whole-milk Greek yogurt; 1/2 cup pomegranate seeds; 1/2 cup shelled pistachios lightly toasted; 1 cup packed flat-leaf parsley roughly chopped; 1/2 cup packed cilantro roughly chopped; 1/4 cup packed mint leaves; 3 cloves garlic 2 minced and 1 grated; 1 large lemon zested and juiced; 1 small orange zested and juiced; 1 1/2 tsp ground cumin; 1 tsp ground coriander; 1 tsp Aleppo pepper; 1/2 tsp smoked paprika; 1 tsp honey; 6 tbsp extra-virgin olive oil divided; 1 1/2 tsp kosher salt plus more to taste; 1/2 tsp black pepper plus more to taste

Roasted vegetables, creamy beans, herbs, and citrusy yogurt.

Category Main Course

Prep 20 minutes

Cook 30 minutes

Style Mediterranean

Technique Roasting

Diet Friendly Mediterranean

Daily recipe · March 15, 2026

A little about this dish

This recipe leans into late-winter produce and Mediterranean principles while feeling fresh and unexpected. Jammy roasted carrots and fennel bring sweetness, creamy white beans add comfort and protein, and a vivid pistachio-herb chermoula gives everything a green, glossy lift. A spoonful of citrusy yogurt and a shower of pomegranate seeds make it look dramatic and taste bright, savory, and deeply satisfying on a chilly evening.

Ingredients (for 4)

Carrots — 1 1/2 lb — peeled and cut into long wedges
Fennel bulbs — 2 medium — trimmed and cut into 8 wedges each; fronds reserved
Cannellini beans — 2 cans (15 oz each) — drained and rinsed
Plain whole-milk greek yogurt — 1 cup
Pomegranate seeds — 1/2 cup
Shelled pistachios — 1/2 cup — lightly toasted
Flat-leaf parsley — 1 cup packed — roughly chopped
Cilantro — 1/2 cup packed — roughly chopped
Mint leaves — 1/4 cup packed
Garlic — 3 cloves — 2 minced and 1 grated
Large lemon — 1 — zested and juiced
Small orange — 1 — zested and juiced
Ground cumin — 1 1/2 tsp
Ground coriander — 1 tsp
Aleppo pepper — 1 tsp
Smoked paprika — 1/2 tsp
Honey — 1 tsp
Extra-virgin olive oil — 6 tbsp — divided
Kosher salt — 1 1/2 tsp — plus more to taste
Black pepper — 1/2 tsp — plus more to taste

Preparation

Step 1 — 🔥🍽️📄

Preheat the oven to 425°F. Line a sheet pan with parchment paper if you like for easier cleanup.
Step 2 — 🥕🌿🫒

Place the carrots and fennel on the sheet pan. Toss with 3 tablespoons olive oil, 2 minced garlic cloves, cumin, coriander, smoked paprika, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread into a single layer.
Step 3 — 🔥🥕⏲️

Roast for 25 to 30 minutes, turning halfway through, until the carrots and fennel are tender and browned at the edges.
Step 4 — 🌿🥜🍋

In a food processor, pulse together the pistachios, parsley, cilantro, mint, 1 grated garlic clove, lemon zest, half of the lemon juice, orange zest, 2 tablespoons olive oil, Aleppo pepper, honey, and 2 to 3 tablespoons water until it makes a spoonable sauce. Season with salt and black pepper to taste.
Step 5 — 🥣🍊🍋

In a small bowl, stir the Greek yogurt with 1 tablespoon lemon juice, 1 tablespoon orange juice, a pinch of salt, and 1 tablespoon olive oil until smooth and creamy.
Step 6 — 🫘🍳✨

Add the cannellini beans to a skillet over medium heat with the remaining 1 tablespoon olive oil, 2 to 3 tablespoons water, and a pinch of salt. Cook for 3 to 4 minutes, stirring gently, until warm and glossy.
Step 7 — 🍽️🥕🫘

Spread the warm beans onto a large serving platter or shallow bowl. Arrange the roasted carrots and fennel on top.
Step 8 — 🥄🌿🤍

Spoon and swirl the citrus yogurt around the vegetables, then drizzle the pistachio chermoula over everything so some of it falls onto the beans.
Step 9 — ❤️🌱🍋

Top with pomegranate seeds, the reserved fennel fronds, and extra black pepper. Add a final squeeze of the remaining lemon juice if desired, then serve warm.

A final fox tip

To keep it strictly Mediterranean in spirit, the dish centers vegetables, legumes, olive oil, herbs, nuts, and cultured dairy rather than refined grains or heavy sauces. For a vegan version, swap the Greek yogurt for a thick unsweetened almond- or coconut-based yogurt. If you want extra richness, add a few slices of avocado or a scatter of warm olives. Kids can help blend the green sauce and sprinkle the pomegranate seeds over the finished platter for a jewel-box effect.