Roasted Root Vegetable Medley with Za'atar
4 largecarrots, cut into 1" chunks (rainbow carrots: red, purple, orange, white and yellow carrots)
3 largeyukon gold potatoes, cut into 1" chunks (peeled if desired)
3 mediumgolden beets, peeled and cut into 1" chunks
1/2 smallfennel bulb, sliced (minus the tops and fronds) (optional)
2 largeshallots, peeled and either coarsely chopped or sliced
1/4 cblood orange olive oil (read *note below)
2 Tbspza'atar spice
1 tspcoarse salt (kosher salt as an example)
1 largeblood orange (navel, valencia or cara cara will work)
How to Make Roasted Root Vegetable Medley with Za'atar
- *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.
- Preheat oven to 375 degrees.
- 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.
- 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!)