• 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

    Serves: 4
    Prep Time: 25 minutes Total Time: 1 hour 20 minutes

    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

    1

    Preheat oven to 200°C. Line two large oven trays with baking paper.

    2

    Arrange vegetables on lined trays in a single layer. 

    3

    Combine oil and sumac in a small bowl; season. Brush oil mixture over vegetables. Bake for 45 minutes or until golden and tender.

    4

    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.

    5

    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.

    6

    To serve, place roasted vegetables on a large platter. Top with drained pickled onion, pistachios, almonds and pomegranate seeds. Drizzle with mint dressing.

     

    Did you make this sumac roasted vegetables with pickled red onion & mint dressing? Tag us @foodandhomesa #cookingwithFH on Instagram

    ALSO SEE: Roasted veggies and haloumi salad

    Roasted veggies and haloumi salad

    Feature image: Aremedia

    Author

    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.

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