A mixture of roasted root vegetables is a blank slate for a variety of flavorings: fresh herbs, dried spice mixes, citrus zest and juices, vinegars, cheeses…you name it. Here, I have roasted a mixture of radishes, sweet potatoes, carrots, golden beets, turnips, potatoes and parsnips from our CSA with the fragrant Middle Eastern spice mix called za’atar.
Za’atar is lemony on its own, thanks to the addition of ground sumac, so I decided to enhance that bright flavor profile and roast the veggies with some complimentary lemon zest. During the last 5 or so minutes or cooking, I tossed some chopped Lacinato kale right on top of the veggies on the pan and let the kale wilt a bit in the hot oven. To serve, I drizzled everything with lemon juice, and served it all with some salty feta cheese.
(To view this recipe, click on the blue title of the blog post above*)
Lemon & Za’atar Roasted Root Vegetables with Kale
Ingredients:
- 1 lb. mixed root vegetables, beets and parsnips peeled, all veggies cut into large dice
- 1 1/2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- zest of 1 lemon
- 2 teaspoons za’atar
- drizzle of sherry vinegar or lemon juice
- 1 bunch Lacinato kale, stems removed, leaves coarsely chopped (washed and patted dry, too)
- Feta cheese or ricotta salata cheese, for serving
Directions:
- Preheat the oven to 375 degrees. Line a large baking sheet with olive oil-coated parchment paper. Scatter the prepped veggies in a single layer on the greased pan; top with olive oil, salt, pepper, lemon zest and za’atar. Roast for 20-25 minutes, or until the veggies are tender when pierced with a knife.
- Top the veggies in the oven with the chopped kale. Roast for an additional 5-7 minutes, or until the greens are wilted.
- Drizzle everything with some vinegar or the juice of half a lemon (about 1 1/2 Tablespoons of either). Serve with some crumbled cheese.
Tagged: carrots, feta cheese, golden beets, kale, Lacinato kale, lemon zest, parsnips, potatoes, radishes, ricotta salata, root vegetables, root veggies, sherry vinegar, sweet potatoes, turnips, wilted kale, za'atar
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