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Roasted Winter Vegetables with Za’atar

Sharon Palmer

Winter is the perfect time to enjoy the caramelized flavors of roasted cool weather vegetables. After all, you really can enjoy seasonal fresh produce all year long, as this recipe for Roasted Winter Vegetables with Za’atar is proof! In this dish, I toss sweet potatoes, parsnips, onions, 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, thyme, cumin, coriander, sumac, and sesame seeds together, or you can find it in spice shops already made. A touch of lemon juice preserves the brilliant shade of the veggies, 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.

Check out how I make this recipe in my Instagram Live Plant-Based Cooking Show here.

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Roasted Winter Vegetables with Za’atar


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 8 minutes
  • Cook Time: 40 minutes
  • Total Time: 48 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

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

Scale
  • 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

  1. Preheat oven to 400 F.
  2. Place sweet potato, parsnips, red onion, Brussels sprouts, and garlic, in a large baking dish (9 × 13).
  3. Drizzle with olive oil and lemon juice.
  4. Sprinkle with za’atar, black pepper, and salt (optional).
  5. 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.
  6. 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

For other winter vegetable dishes, check out some of my favorites:

Maple Balsamic Roasted Brussels Sprouts
Instant Pot Vegan Mashed Potatoes
Roasted Butternut Squash with Dates, Figs, and Pistachios
Roasted Rosemary Potatoes and Tomatoes

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3 thoughts on “Roasted Winter Vegetables with Za’atar

  1. […] Roasted Winter Vegetables with Za’atar by Sharon Palmer at The Plant-Powered Dietitian (shown above) Roasted Asian Brussels Sprouts by Rosie Schwartz 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 […]

  2. […] 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 […]

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