Sumac roasted vegetables with pickled red onion & mint dressing
Delicious roast veggies that go perfectly with the pickled onion and dressing.
PREP TIME 25 minutes | TOTAL TIME 1 hour 10 minutes | SERVES 4
INGREDIENTS
- 800 g celeriac, peeled, cut in 3cm wedges
- 450 g parsnips, peeled, quartered lengthwise
- 1 kg orange sweet potato, peeled, cut into 4cm rounds
- ¼ cup olive oil
- 1 tbsp ground sumac
- ½ cup white wine vinegar
- 1 tbsp caster sugar
- 1 ½ tsp salt
- 2 red onions, thinly sliced into rounds
- 45 g pistachios, roasted
- 40 g almonds, roasted, coarsely chopped
- 75 g pomegranate seeds
Mint dressing
- ½ cup olive oil
- ¼ cup lemon juice
- 2 tbsp white wine vinegar
- 1 cup fresh mint leaves, shredded
METHOD
PREHEAT oven to 200°C. Line two large oven trays with baking paper.
ARRANGE vegetables on lined trays in a single layer.
COMBINE oil and sumac in a small bowl; season. Brush oil mixture over vegetables. Bake for 45 minutes or until golden and tender.
PLACE vinegar, sugar and salt in a medium bowl; stir until sugar dissolves. Add onion; stir to combine. Set aside, stirring occasionally, to lightly pickle. Drain just before serving.
FOR the dressing, olive oil, lemon juice, vinegar and mint leaves in a screw-top jar; shake well to emulsify. Season to taste.
TO serve, place roasted vegetables on a large platter. Top with drained pickled onion, pistachios, almonds and pomegranate seeds. Drizzle with mint dressing.
FOOD TEAM TIP: This simple recipe is a lovely side to serve with roasted or grilled meats such as lamb or chicken. it could also be served as a vegetarian main with fried halloumi.
Sumac roasted vegetables
Ingredients
- 800 g celeriac, peeled, cut in 3cm wedges
- 450 g parsnips, peeled, quartered lengthwise
- 1 kg orange sweet potato, peeled, cut into 4cm rounds
- ¼ cup olive oil
- 1 tbsp ground sumac
- ½ cup white wine vinegar
- 1 tbsp caster sugar
- 1 ½ tsp salt
- 2 red onions, thinly sliced into rounds
- 45 g pistachios, roasted
- 40 g almonds, roasted, coarsely chopped
- 75 g pomegranate seeds
- Mint dressing
- ½ cup olive oil
- ¼ cup lemon juice
- 2 tbsp white wine vinegar
- 1 cup fresh mint leaves, shredded
Instructions
Preheat oven to 200°C. Line two large oven trays with baking paper.
Arrange vegetables on lined trays in a single layer.
Combine oil and sumac in a small bowl; season. Brush oil mixture over vegetables. Bake for 45 minutes or until golden and tender.
Place vinegar, sugar and salt in a medium bowl; stir until sugar dissolves. Add onion; stir to combine. Set aside, stirring occasionally, to lightly pickle. Drain just before serving.
For the mint dressing, place olive oil, lemon juice, vinegar and mint leaves in a screw-top jar; shake well to emulsify. Season to taste.
To serve, place roasted vegetables on a large platter. Top with drained pickled onion, pistachios, almonds and pomegranate seeds. Drizzle with mint dressing.
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ALSO SEE: Roasted veggies and haloumi salad
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.