This gluten-free, plant-based recipe for Roasted Winter Vegetables with Za’atar—filled with sweet potatoes, parsnips, onions, and Brussels sprouts—is proof that you can enjoy fresh, seasonal veggies all year long!
- 1 large (11 ounces) sweet potato, (such as purple, orange, or yellow), peeled, cubed
- 2 medium parsnips, unpeeled, cubed
- 1 medium red onion, sliced
- 1 pound Brussels sprouts, halved
- 1 clove garlic, minced
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons za’atar*
- Freshly ground black pepper to taste
- Sea salt (optional) to taste
- Preheat oven to 400 F.
- Place sweet potato, parsnips, red onion, Brussels sprouts, and garlic, in a large baking dish (9 × 13).
- Drizzle with olive oil and lemon juice.
- Sprinkle with za’atar, black pepper, and salt (optional).
- Place in the top rack of the oven, uncovered, and roast for about 35-40 minutes, until golden brown and tender, stirring every 15 minutes.
- Serve immediately.
You can find za’atar at many specialty stores or online. Make it yourself by blending oregano, thyme, cumin, coriander, sumac, and sesame seeds together.
- Category: Side Dish
- Cuisine: American
- Serving Size: 1 serving
- Calories: 109
- Sugar: 6 g
- Sodium: 27 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
Keywords: roasted vegetables, winter vegetables, vegetable side dish