Za’atar Roasted Vegetables
Level up your veggie side dish by making these quick and simple za’atar roasted vegetables. Made from a combination of sweet potatoes, yellow potatoes and carrots, these sweet and savory root veggies are the perfect side to any meal.
Serve them with my Honey Za’atar Chicken with Fennel or Lemon Rosemary Salmon for an easy weeknight dinner!
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 of my favorite recipes to make with za’atar:
- Za’atar Chicken Meatballs
- Honey Za’atar Salmon
- Za’atar Roasted Carrots with Feta Dip
- Honey Za’atar Chicken with Fennel
Ingredients you’ll need for za’atar roasted vegetables:
- Potatoes– I used a combination of sweet potatoes and yellow potatoes
- Carrots
- Olive oil
- Honey
- Za’atar spice
- Salt & pepper
- Fresh rosemary
- Chopped nuts, to top
- Preheat the oven to 400 F
- Peel the potatoes and slice them into rounds. Peel the carrots and chop into 1″ pieces
- Toss with olive oil, za’atar, salt & pepper. Add to a large sheet-pan or braiser pan.
- Finish off with a drizzle of honey, olive oil and fresh rosemary
- Roast for about 40 minutes
- Garnish with chopped walnuts and pistachios
I love to bake and serve these types of recipes out of my braiser pan. There’s always less clean-up involved, and it adds to the aesthetic of the dish- a win win in my book 🙂
This recipe is easily one of my favorite ways to eat potatoes. Serve it as a side dish, dinner party app with whipped feta, or as a weekday snack.
I can’t wait for you all to try it!
What to serve with your za’atar roasted vegetables:
Lemon Rosemary Salmon
Apricot Breaded Chicken Thighs
Harissa Chicken
Za’atar Roasted Vegetables
Ingredients
- 2 sweet potatoes peeled
- 3 yellow potatoes
- 3-4 carrots peeled
- 1/4 cup olive oil plus more to drizzle
- 2 tbsp za'atar spice
- 1 tbsp honey
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3-4 sprigs of fresh rosemary
Top with
- Chopped walnuts & pistachios
Directions
- Preheat the oven to 400 F
- Slice the potatoes into rounds, about 1/2" thick, and chop the carrots into 1" pieces.
- Add the sliced vegetables to a large braiser pan or sheet-pan and toss together with the olive oil, za’atar spice, and salt & pepper
- Finish off with another light drizzle of olive oil and honey, and garnish with fresh rosemary throughout the pan
- Roast for about 40 minutes, until fork tender
- Once ready, top with chopped walnuts and pistachios
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