Wednesday, September 6, 2017

Moroccan Rainbow Carrots, Golden Beets and Parsnips Recipe!


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.  

Ingredients (serving size 4-6):
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 Cup olive oil

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!

Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary Instructor
Lavender Design + Cuisine


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