Roasted Root Vegetables with Za’atar

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Jezreel Valley (kibbutz country), Israel

📍 Where this dish comes from: Jezreel Valley (kibbutz country), Israel
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Roasted Root Vegetables with Za'atar, plated and ready to serve

Za’atar, the herb and sesame blend found across Middle Eastern and Israeli cooking, turns a simple pan of roasted vegetables into something genuinely distinct, earthy and slightly tangy in a way black pepper alone never quite achieves.

What You’ll Need

Ingredients for Roasted Root Vegetables with Za'atar

Roasted Root Vegetables with Za'atar

A medley of roasted root vegetables finished with a generous dusting of za'atar.
Print Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: Jewish
Servings: 6 servings
Calories: 150kcal

Ingredients

  • 2 carrots cut into chunks
  • 1 turnip cut into chunks
  • 1 small celeriac peeled and cubed
  • 1 red onion cut into wedges
  • 3 tbsp olive oil
  • 2 tbsp za'atar
  • Salt to taste

Instructions

  • Preheat oven to 425°F (220°C).
  • Toss all vegetables with olive oil and salt, spreading in a single layer on a large baking sheet.
  • Roast 20 minutes, then toss and continue roasting 12–15 minutes more, until tender and browned at the edges.
  • Sprinkle generously with za'atar while still warm.
  • Serve hot.

Nutrition

Serving: 1serving | Calories: 150kcal | Protein: 2g | Fat: 10g | Fiber: 3g
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Cooking Roasted Root Vegetables with Za'atar in the kitchen

Health Benefits

  • Root vegetables provide fiber and a range of vitamins and minerals.
  • Za’atar contributes flavor and antioxidants without any added sodium beyond what’s in the blend.
  • A naturally pareve side dish that pairs with virtually any main course.
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