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!
prep time15 Min
cook time45 Min
carrots, cut into 1" chunks (rainbow carrots: red, purple, orange, white and yellow carrots)
yukon gold potatoes, cut into 1" chunks (peeled if desired)
golden beets, peeled and cut into 1" chunks
fennel bulb, sliced (minus the tops and fronds) (optional)
shallots, peeled and either coarsely chopped or sliced
blood orange olive oil (read *note below)
coarse salt (kosher salt as an example)
blood orange (navel, valencia or cara cara will work)
How To Make
*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!)
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