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Moroccan Rainbow Carrots, Golden Beets and Parsnips Recipe!
Organic Roasted
Rainbow Carrots, Golden Beets and Parsnips (great substitutes for
potatoes) are full of flavors, delicious, nutritious and
simply divine.
This beautiful and colorful dish infused with zaatar Moroccan spices is very easy to make, wonderful by itself or with Lemon-Saffron Millet Pilaf. It's even more delightful with a glass of red wine.
This beautiful and colorful dish infused with zaatar Moroccan spices is very easy to make, wonderful by itself or with Lemon-Saffron Millet Pilaf. It's even more delightful with a glass of red wine.
Ingredients (serving size 4-6):
1 pound rainbow carrots
1 pound rainbow carrots
1 Pound parsnips
1/2 Pound golden beets
1 Tsp. Moroccan spice Zaatar (Cost Plus sells it)
1/2 Tsp. sea salt
1/2 Pound golden beets
1 Tsp. Moroccan spice Zaatar (Cost Plus sells it)
1/2 Tsp. sea salt
1/2 Cup olive oil
Instruction:
Instruction:
1. Preheat oven
to 425 degrees F. (the high temperature ensures that the veggies will
cook quickly, stay crispy outside and tender inside).
2. Peel carrots, beets and parsnips. Wash and damp dry to remove moisture. Cut into 2 inch strips.
3. In a bowl mix veggies with sea salt, lemon juice, Zaatar spice and olive oil until lightly coated.
4. Spread the veggies evenly on a cookie sheet and bake for about 20-25 minutes.
5. Remove from the oven and let it cool for 5 minutes before serving.
Enjoy!
2. Peel carrots, beets and parsnips. Wash and damp dry to remove moisture. Cut into 2 inch strips.
3. In a bowl mix veggies with sea salt, lemon juice, Zaatar spice and olive oil until lightly coated.
4. Spread the veggies evenly on a cookie sheet and bake for about 20-25 minutes.
5. Remove from the oven and let it cool for 5 minutes before serving.
Enjoy!
Chef
Ellie Lavender
Vegan Mediterranean Personal Chef
