Mediterranean Roasted Vegetables

In this recipe for Mediterranean Roasted Vegetables, we use quintessential Middle Eastern ingredients which are heart-healthy and absolutely bursting with flavor.

Mediterranean Roasted Vegetables

Prep Time

15 minutes

Cook Time

20 minutes

Serves

4 people

Tweak the traditionally roasted vegetable medley and give it a Middle Eastern twist!

In this recipe, we use quintessential Middle Eastern ingredients which are heart-healthy and absolutely bursting with flavor.

To see how it’s done, watch the how-to video right here!

Ingredients

  • 1 lb. tri-colored carrots, peeled and cut into 1-inch slices
  • 1 acorn squash, washed, seeded and sliced into 1-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons cumin
  • 2 tablespoons coriander
  • 1 tablespoon sumac
  • Salt and pepper, to taste
  • Cilantro leaves and pomegranate seeds, for garnish

Preparation

  • 1 Heat oven to 400 degrees. Line a baking sheet with parchment paper. On one side place the carrots and on the other side place the sliced acorn squash.
  • 2 Sprinkle the olive oil, coriander, cumin, sumac and salt and pepper evenly among both vegetables. Toss to coat and spread out so the vegetables are not touching.
  • 3 Roast for 20 minutes or until vegetables are crispy on the outside, but fork tender. Garnish with cilantro and pomegranate seeds

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