Za'atar-Roasted Root Veggies

Za'atar-Roasted Root Veggies

with Farro, Yogurt, and an Herb Gremolata

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We don’t believe in monogamy when it comes to spices. We like to sample the whole wide world of seasonings, jumping from one spicy affair to the next. So take it from us when we say that za’atar is the perfect ingredient for your adventurous side: this Middle Eastern blend contains a bazaar’s worth of herbs and aromatics, from thyme and marjoram to sesame and sumac. In this recipe, it’s sprinkled on warm carrots and parsnips, but we think you’ll wanna spread the love and put it on everything.

Allergens:WheatTree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup



2 unit


1 unit


1 tablespoon

Za'atar Spice

¼ ounce


¼ ounce


1 unit


1 ounce

Golden Raisins

1 ounce


(ContainsTree Nuts)

5.3 ounce



Not included in your delivery

14 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat53 g
Saturated Fat6 g
Carbohydrate90 g
Sugar24 g
Dietary Fiber17 g
Protein19 g
Cholesterol5 mg
Sodium180 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Place farro in a medium pot along with a large pinch of salt and enough water to cover by 2 inches. Bring to a boil. Cook until tender, about 25 minutes. Drain and return to pot.


Peel carrots and parsnip, then cut into 4-inch lengths. Cut each length into ½-inch-thick sticks. Toss on a baking sheet with 2 tsp za’atar (we sent more), salt, pepper, and a drizzle of olive oil. Roast in oven until tender and beginning to brown, about 25 minutes.


Finely chop half the cilantro. Pick half the mint leaves from stems and finely chop (save the rest of both herbs for garnish). Zest lemon until you have 1 tsp zest, then cut into wedges. Pile raisins and walnuts onto your cutting board, then finely chop.


In a small bowl, stir together walnuts, raisins, chopped cilantro, and chopped mint, half the lemon zest, ¼ cup olive oil, and a squeeze or two of lemon juice (to taste). Season with salt and pepper. Set aside. Stir remaining lemon zest into yogurt in container. Season generously with salt and pepper.


After you’ve drained and returned farro to pot, stir in a drizzle of olive oil and a squeeze or two of lemon juice (to taste). Season with salt and pepper. Place a large dollop of yogurt sauce on each of your plates for serving, then use a spoon to spread it out over one half of each plate.


Divide farro between the centers of each plate, then top with veggies. Drizzle with gremolata and sprinkle with remaining za’atar. Tear remaining cilantro and mint leaves from stems and scatter over top. Serve with remaining lemon wedges on the side.