Za'atar Roasted Vegetables

Za’atar Roasted Vegetables are Earthy and Crisp.  I love this combination of vegetables with the herbal Za’atar blend.  The spices bring out all the earthy notes in the vegetables while adding a bit of citrus flavor to the mix.  

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Recently, I’ve discovered that my youngest has a mild allergy to eggs.  Since she does suffer from eczema, I have to consider even the mildest allergy as relevant.  So, I’ve been reducing the amount of egg-containing dishes that even reach the family table. And of course, I’ve made substitutions and special dishes just for her when necessary.  

While we are experimenting to see if we can improve her skin, I have been looking for ways around making kugels for my Shabbat meals.  One of my favorite replacements is a simple sheetpan full of fresh roasted vegetables. All you need is a good sheetpan, some parchment or a silicon pad and your oven!  If you happen to be a Weight Watchers member, this dish comes out to 1 freestyle point for a single serving.

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**Weight Watchers Freestyle Points-5/serving.  Weight Watchers points are based on using the exact ingredients and quantities that I used.  Please calculate for yourself based on what type of oil you use.

Serves: 6 Prep Time: 5 Minutes Cook Time: 25 Minutes

Ingredients:

• 1 pound Brussel Sprouts, halved
• 1 Red Onion, cut in eighths
• 8 ounces Mushrooms, halved
• 2 Tablespoons Oil
• 1 teaspoons Kosher Salt
• ½ teaspoons Black Pepper
• 1 Tablespoon Za’atar Spice

Instructions: 

1. Preheat the oven to 425.  Prepare a sheetpan with parchment paper.  
2. Mix up the vegetables and lay out in a single layer on the sheetpan.
3. Drizzle the oil over them.
4. Sprinkle the spices evenly over the vegetables.  Toss to coat evenly.
5. Roast for 25 minutes at 425.  Vegetables should be tendercrisp with brown edges.
6. Za’atar Roasted Vegetables are delicious right out of the oven, but they can also be served at room temperature.  If you like, these vegetables will hold up in the fridge for a couple of days and can be rewarmed.

Za’atar Roasted Vegetables

Course: Side Dish

Cuisine: Dairy-free, Gluten-free, Kosher, Mediterranean, Paleo, Pescatarian, Vegetarian, Weight Watchers

Keyword: Egg-free, Fall, Freestyle Points, Healthy, Husband-approved, Nut-free, Pesach, Shabbat, Super Simple, Wheat-free, Winter

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 6

Calories: 91kcal

Za’atar Roasted Vegetables are Earthy and Crisp. I love this combination of vegetables with the herbal Za’atar blend. The spices bring out all the earthy notes in the vegetables while adding a bit of citrus flavor to the mix.

Print Recipe

Ingredients

• 1 pound Brussel Sprouts halved
• 1 Red Onion cut in eighths
• 8 ounces Mushrooms halved
• 2 Tablespoons Oil
• 1 teaspoons Kosher Salt
• ½ teaspoons Black Pepper
• 1 Tablespoon Za’atar Spice

Instructions

• Preheat the oven to 425. Prepare a sheetpan with parchment paper.
• Mix up the vegetables and lay out in a single layer on the sheetpan.
• Drizzle the oil over them.
• Sprinkle the spices evenly over the vegetables. Toss to coat evenly.
• Roast for 25 minutes at 425. Vegetables should be tendercrisp with brown edges.

Video

Notes

Za’atar Roasted Vegetables are delicious right out of the oven, but they can also be served room temperature. If you like, these vegetables will hold up in the fridge for a couple of days and can be rewarmed.

Nutrition

Sodium: 208.6mg | Sugar: 3.2g | Calories: 91kcal | Fat: 5.1g | Protein: 4g | Carbohydrates: 10.3g