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Roasted Winter Vegetables with Za’atar

This comforting tray of Roasted Winter Vegetables with Za’atar brings together carrots, parsnips, sweet potatoes, and Brussels sprouts, roasted until caramel-golden, then tossed with a fragrant Middle-Eastern spice blend. The result is a warm, nutritious, and deeply flavorful dish that is naturally vegan, gluten-free, and perfect as a hearty side or a stand-alone plant-based main. The lemony-herb notes of za’atar balance the vegetables’ natural sweetness, while a final drizzle of tahini or splash of fresh lemon juice adds creamy brightness. Ideal for holiday spreads, meal-prep lunches, or an easy weeknight dinner that tastes far more complex than it is.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 large Carrots peeled and sliced on the bias
  • 2 medium Parsnips peeled and chopped
  • 1 medium Sweet potato cut into ¾-inch cubes
  • 1 cup Brussels sprouts trimmed and halved
  • 1 small Red onion cut into wedges (optional but adds sweetness)
  • 3 tbsp Olive oil
  • 2 tbsp Za’atar spice blend
  • 1/2 tsp Sea salt or to taste
  • 1/4 tsp Freshly ground black pepper or to taste
  • 1 tbsp Lemon juice optional, for finishing
  • 1 tbsp Tahini optional drizzle

Method
 

  1. Preheat oven to 425 °F (220 °C). Line a large rimmed baking sheet with parchment for easy cleanup.
  2. Prepare vegetables: peel carrots and parsnips, cube the sweet potato, halve Brussels sprouts, and slice red onion wedges. Aim for similar-sized pieces so everything roasts evenly.
  3. In a large bowl, toss all vegetables with olive oil, sea salt, and pepper until lightly coated. Spread in a single layer on the prepared baking sheet, leaving space between pieces so they roast instead of steam.
  4. Roast for 20 minutes, then remove tray and flip or stir vegetables for even browning. Return to oven and roast 10-15 minutes more, until edges are caramelized and centers are fork-tender.
  5. Immediately after removing from the oven, sprinkle vegetables evenly with za’atar. Toss gently on the hot tray so the spices cling without scorching.
  6. Transfer to a serving platter. Finish with a squeeze of fresh lemon juice or a light drizzle of tahini if desired. Serve warm as a side or over grains as a hearty vegan main.

Notes

• Za’atar burns quickly, so always add it after roasting rather than before.
• Mix up the vegetable lineup based on what you have: try beets, turnips, red potatoes, or cauliflower.
• Meal prep tip: roast double the veggies and store in airtight containers up to 4 days. Reheat in a 375 °F oven for 8-10 minutes to revive crisp edges.
• Pair this dish with hummus, quinoa, or a simple lentil salad for a complete protein-packed meal.
• Make homemade za’atar by combining 2 tbsp dried thyme, 2 tbsp toasted sesame seeds, 1 tbsp sumac, and 1 tsp dried oregano.