Roasted Winter Vegetables with Za’atar (Vegan, Gluten-Free)

Winter is the perfect time to enjoy the caramelized flavors of roasted cool weather vegetables. In this dish, I toss purple sweet potatoes, parsnips and Brussels sprouts with a flavorful combination of lemon juice, olive oil, garlic, and Za’atar—the Middle Eastern multi-purpose spice mixture. You can make Za’atar at home by blending oregano, cumin, sumac, and sesame seeds together, or you can find it in spice shops already made. A touch of lemon juice preserves the brilliant purple-fuchsia shade of the sweet potatoes, and adds a bright pop of flavor, too. The colors—and nutrition—in this simple vegetable dish are off the charts, and will offer visual relief on a dreary day.

Roasted Winter Vegetables with Za’atar (Vegan, Gluten-Free)

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• Author: The Plant-Powered Dietitian
• Yield: 8 servings 1x

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Ingredients

• 1 purple sweet potato, (such as Frieda’s Purple Stoke), peeled, diced
• 2 medium parsnips, diced
• 1 onion, diced
• 18 Brussels sprouts, halved
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons za’atar
• Freshly ground black pepper to taste
• Sea salt (optional) to taste
• 1 tablespoon sesame seeds

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Instructions

1. Preheat oven to 400 F.
2. In a large baking dish (9 × 13), toss together vegetables.
3. Sprinkle with olive oil, lemon juice, za’atar, black pepper, salt (optional), and sesame seeds.
4. Place in the top rack of the oven, uncovered, and roast for about 35-40 minutes, until golden brown and tender, stirring every 10-15 minutes.

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Nutrition

• Serving Size: 1

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Image: Sharon Palmer, RDN

Note: Frieda’s Specialty Produce provided sample products for this recipe, but they did not sponsor this blog post.