Roasted Za’atar Vegetables
Roasted za’atar vegetables are one of those dishes that are so simple to whip up, that turn a simple sheet pan into something crave-worthy. Sweet potatoes, carrots, onion and chickpeas get roasted with olive oil, za’atar and a few simple spices.
The vegetables caramelize and come out so tender. They’re delicious served over creamy labneh with a drizzle of olive oil. You can add them to a wrap, pita, or serve over a rice bowl with your choice of protein.
Za’atar Spice
Za’atar is one of my favorite spice blends to have around. Popular throughout the middle east, it’s made from a mix of toasted sesame seeds, sumac, thyme, marjoram, and a few other spices.
You can use it on vegetables, chicken, fish, salad dressings, and so many other ways.
Here are a few recipes to serve with za’atar roasted vegetables:
Ingredients you’ll need-
- sweet potatoes
- carrots
- red onion
- chickpeas
- olive oil
- za’atar
- paprika, smoked paprika and salt & pepper
- Preheat the oven to 400
- Chop the veggies into 1″ pieces
- Toss with the olive oil and spices. Bake for 35 minutes, flip and bake for another 15 minutes
- Serve over you favorite grain bowl or labneh
Labneh is a thick, strained yogurt popular in Middle Eastern cuisine as a dip or spread. I personally prefer labneh over yogurt for this recipe because it has most of the liquid squeezed out so it’s thicker and creamy. You can find it at some larger grocery stores or at your local international market.
This recipe is easily one of my favorite ways to eat vegetables. Serve this as a side dish, dinner party app with whipped feta or labneh, or as a weekday snack.
I can’t wait for you all to try it!
Other recipes to make with za’atar:
Za’atar Chicken Meatballs
Honey Za’atar Salmon
Honey Za’atar Chicken with Fennel
Roasted Za’atar Vegetables
Ingredients
- 2 sweet potatoes
- 1 lb carrots peeled
- 1 red onion
- 1 can chickpeas drained 15 oz
- 1/4 cup olive oil
- 3 tbsp za’atar
- 1 tbsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- Labneh, to serve with
Directions
- Preheat the oven to 400 F
- Cut the sweet potatoes into 1" cubes. Slice the carrots into rounds, and slice the red onion into strips. Layer on a baking sheet with the drained chickpeas.
- Toss the veggies with the olive oil and seasonings. Bake for 35 minutes. Flip the veggies and bake for another 10-15 minutes.
- Serve over labneh with a drizzle of olive oil, or with your choice of protein and grain
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