Can I even call this a recipe? I’m not sure, but I made it and it was delish and maybe you will want to make it to, so yes, a recipe.
I seasoned this simple roasted vegetable dish with Za’atar which is a Middle Easten spice blend based on the herb Hyssop. I love Za’atar and would pretty much put it on everything if I could. If you don’t have it where you live, you can substitute Thyme.
- 5 large carrots, peeled
- 3 medium-sized beets, peeled
- about 1 Tbsp olive oil
- Za'atar to taste (or substitute Thyme)
- salt and freshly ground black pepper to taste
- Preheat oven to 200C.
- Cut carrots into little diagonal chip shapes. (or whatever shape you like)
- Cut beets into little cubes.
- Put both in a pan and toss with olive oil and salt and pepper.
- Roast for 30 minutes. Then add the Zaatar and stir everything so all will cook evenly.
- Roast another 10-20 minutes until desired doneness.
And since this post was a little boring, how about some photos of a recent Friday afternoon spent with my family strolling through the Shuk HaCarmel market in Tel Aviv? The shuk is one of my favorite places in the world. You can even buy fresh Za’atar at the shuk. Favorite place + favorite spice + favorite people = Happy Emily Day.
And citrus season…
And it’s ALWAYS hummus season!
Some Druze women making fresh pita on a taboon. (And yes! They serve it with Za’atar!)
This post is participating in Wellness Weekends. Please visit that link for lots of healthy vegan recipes!