Middle Eastern Roasted Vegetables

When I made my B’Stilla Chicken B’Stilla I needed some side dishes to go with it. I made some tri-colored couscous and then roasted up some vegetables with Middle Eastern spices.

Middle Eastern Roasted Vegetables

At first I had something else in mind, but as is often the case, plans changed. I kind of made up my recipe as I went along. I love creating as I go. 🙂

I had multi-colored carrots that I sliced at an angle. I mixed them with some delicata squash and Middle Eastern spices, then roasted them to perfection. The vegetables were so nice and colorful, and perfect for a cooler day.

4-5 carrots, sliced

1 delicata squash, sliced into rings, seeds removed

1/4 cup olive oil

salt & pepper to taste

1 tsp cinnamon

1 tsp sumac

1-2 tsp Z’Atar

2 TBSP honey

1-2 TBSP honey-ginger balsamic vinegar, optional

Preheat the oven to 400* F or 200 *C.

Line a sheet pan with parchment paper.

Combine all the spices and seasonings together and toss with the vegetables.

Spread the vegetables onto the prepared sheet pan in a single layer and place in the oven. Roast for about 30-40 minutes or until tender, turning them after about 15-20 minutes.

Not only are these vegetables colorful and fun, but they are very tasty too. They will go perfectly along side anything with a Middle Eastern flair, or anything else you decide to pair them with as well.

It was a cool, rainy day, so it was a good time to have something warm from the oven to help warm us up.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.