Description
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!
Ingredients
- 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
Instructions
- 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.
Notes
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
Nutrition
- 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
I love sarar. This is such a great idea! I love the idea of bringing it up a notch with the fresh lemon juice. Ty!
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[…] Roasted Winter Vegetables with Za’atar by Sharon Palmer at The Plant-Powered Dietitian (shown above) Roasted Asian Brussels Sprouts by Rosie Schwarz at Enlightened Eater Maple Roasted Butternut Squash, Brussels Sprouts and Cranberries by Kelly Jones at Eat Real Live Well Roasted Brussels Sprouts and Grapes by Lindsey Janeiro at Nutrition to Fit […]