roasted root vegetable medley with za'atar

Name: Roasted Root Vegetable Medley with Za'atar
Prep time: 15 min
Cook time: 45 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 4 large carrots, cut into 1" chunks (rainbow carrots: red, purple, orange, white and yellow carrots); 3 large yukon gold potatoes, cut into 1" chunks (peeled if desired); 3 medium golden beets, peeled and cut into 1" chunks; 1/2 small fennel bulb, sliced (minus the tops and fronds) (optional); 2 large shallots, peeled and either coarsely chopped or sliced; 1/4 cup(s) blood orange olive oil (read *note below); 2 tablespoon(s) za'atar spice; 1 teaspoon(s) coarse salt (kosher salt as an example); 1 large blood orange (navel, valencia or cara cara will work)

12 Pinches 1 Photo

C G

Vallèe du Willamette, OR

Updated on Apr 7, 2015

C/O April 2015 issue of Better Nutrition w/ a few of my revisions. This recipe is adaptable depending on which root vegetables are in season. Some of the Yukon gold potatoes for example were replaced w/ half of a fennel bulb. I also added a few small red fingerling potatoes. Serve alone as a main dish or side dish. Or, if you prefer serve the roasted vegetables over couscous, quinoa, bulghur, brown or basmati rice or similar. We made tacos for Takos Tuesday. See my serving suggestion below for those!

Rate

prep time 15 Min

cook time 45 Min

method Roast

yield 6 serving(s)

Ingredients

4 large carrots, cut into 1" chunks (rainbow carrots: red, purple, orange, white and yellow carrots)
3 large yukon gold potatoes, cut into 1" chunks (peeled if desired)
3 medium golden beets, peeled and cut into 1" chunks
1/2 small fennel bulb, sliced (minus the tops and fronds) (optional)
2 large shallots, peeled and either coarsely chopped or sliced
1/4 cup blood orange olive oil (read *note below)
2 tablespoons za'atar spice
1 teaspoon coarse salt (kosher salt as an example)
1 large blood orange (navel, valencia or cara cara will work)

How To Make roasted root vegetable medley with za'atar

Step 1

*Note: I don't have blood orange olive oil on hand and replaced it with slightly less than 1/4 cup extra virgin olive oil and juice of 1/2 cara cara orange. I also threw in two thick slices quartered of the cara cara orange to roast with the vegetables.

Step 2

Preheat oven to 375 degrees.
Step 3

In a large mixing bowl, toss the root vegetables with the olive oil, za'atar spice and coarse salt. Spread the mixture evenly and in one layer on a parchment-lined jelly roll pan.
Step 4

Roast the vegetables for approximately 35-45 minutes or until vegetables are tender but still slightly firm. If desired, garnish with fresh Italian parsley (cilantro will work as well.) To serve as tacos for Takos Tuesday I used corn/flour tortillas, followed by a mix of arugula, baby spinach and butter lettuce, a large spoonful of the roasted vegetables, a combination of sharp white cheddar and Wensleydale cheese grated and some hot sauce (Marie Sharp's red habanero for me!)
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