Tuesday, December 18, 2018

Moroccan Rainbow Carrots, Golden Beets and Parsnips Recipe!


Organic Roasted Rainbow Carrots, Golden Beets and Parsnips (great substitutes for potatoes & kids friendly too) 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, pasta, polenta, on baguette or wholegrain bread with pesto and cheese and much more (just let your culinary imagination run wild)!   

Ingredients (serving size 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
1 tsp. lemon zest

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 pad dry to remove moisture. Cut into 2 inch strips. 
3. In a bowl mix veggies with sea salt, lemon zest, 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 & Wine Pairing Instructor
Lavender Design + Cuisine

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