Za'atar-Roasted Root Veggies
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Za'atar-Roasted Root Veggies

Za'atar-Roasted Root Veggies

with Farro, Yogurt, and an Herb Gremolata

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.

Tree Nuts

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

Total Time35 minutes
Prep Time


serving amount

¾ cup


(Contains Wheat)

2 unit


1 unit


1 tablespoon

Za'atar Spice

¼ ounce


¼ ounce


1 unit


1 ounce

Golden Raisins

1 ounce


(Contains Tree Nuts)

5.3 ounce


(Contains Milk)

Not included in your delivery

14 teaspoon

Olive Oil




Nutrition Values

/ 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.


Medium Pot
Baking Sheet
Small Bowl


Cook Farro

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.

Roast Veggies

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.

Make Gremolata and Yogurt Sauce

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.

Season Farro and Plate Yogurt

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.

Finish and Serve

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.

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