Sumac Roasted Vegetables
These Sumac Roasted Vegetables are a simple yet bold way to elevate your everyday veggie side. The tangy, lemony flavor of sumac adds a Middle Eastern twist, bringing brightness and complexity to tender roasted vegetables. This dish is perfect for pairing with grilled meats, rice, or even as a filling for wraps and bowls. It’s vegan, naturally gluten-free, and endlessly versatile—swap in your favorite seasonal veggies and make it your own!
Ingredients
- 2 cups mixed vegetables (e.g., carrots, zucchini, bell peppers), chopped into bite-sized pieces
- 2 tbsp olive oil
- 1 tbsp ground sumac
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the Vegetables:
Wash and dry the vegetables thoroughly. Chop them into uniform, bite-sized pieces to ensure even roasting. Suggested combo: sliced carrots, zucchini rounds, and bell pepper strips.
- Season the Vegetables:
In a large mixing bowl, toss the chopped vegetables with olive oil, ground sumac, salt, and freshly ground black pepper. Make sure the vegetables are evenly coated with the seasoning.
- Spread on Baking Sheet:
Arrange the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding, which can cause steaming instead of roasting.
- Roast:
Place the tray in the oven and roast for 20–25 minutes, stirring halfway through. The vegetables should be tender, slightly caramelized on the edges, and fragrant.
- Serve:
Remove from the oven and let cool slightly. Serve warm or at room temperature.
Notes
Serving Suggestion:
Pair with grilled chicken, fish, or tofu, serve over a bed of couscous or quinoa, or add to wraps with hummus or labneh for a vibrant, plant-forward meal.
