Zatar Cheese
on Toast

Baharat-Spiced Roasted Vegetables

Baharat-spiced roasted vegetables are a fantastic way to bring the warm, aromatic flavours of Middle Eastern cuisine to your table. The combination of Baity baharat spice blend, olive oil, and the natural sweetness of the vegetables creates a perfectly balanced dish. This recipe is versatile, so you can use a variety of seasonal vegetables depending on what you have available.

Ingredients:

For the Vegetables:

  • 1 large sweet potato, peeled and cut into 1-inch cubes

  • 2 medium carrots, peeled and sliced into 1/2-inch rounds

  • 1 medium red onion, cut into wedges

  • 1 medium bell pepper (any colour), cut into chunks

  • 1 small courgette, sliced into rounds

  • 1 small aubergine, cut into cubes

  • 1 cup cherry tomatoes (or halved tomatoes)

  • 2 tablespoons olive oil

  • 1 tablespoon Baity baharat spice blend (or more, to taste)

  • 1/2 teaspoon salt (or more to taste)

  • Freshly ground black pepper, to taste

  • 2 cloves garlic, minced

  • 1 tablespoon fresh lemon juice (optional, for a tangy finish)

  • Sprinkle of sumac

  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 200°C. Line a large baking sheet with parchment paper or lightly grease it with olive oil.

  2. Prepare the Vegetables:

    • Peel and chop the sweet potato, carrots, aubergine, and courgette into evenly sized pieces. Cut the onion into wedges, and cut the bell pepper into chunks. Leave the cherry tomatoes whole, or cut them in half if you prefer.

  3. Season the Vegetables:

    • In a large bowl, toss all of the prepared vegetables together with the olive oil, baharat, cumin, paprika, cinnamon (if using), garlic, salt, and black pepper. Make sure all the vegetables are evenly coated with the spices and oil.

  4. Roast the Vegetables:

    • Spread the seasoned vegetables out in a single layer on the prepared baking sheet. Try not to overcrowd the pan, as this will make it harder for the vegetables to roast properly and get crispy.

    • Roast in the preheated oven for 25-30 minutes, or until the vegetables are golden brown and tender. You can toss them halfway through to ensure even roasting.

    • If you’re using cherry tomatoes, add them to the pan about halfway through roasting so they don’t overcook and burst too early.

  5. Finish and Serve:

    • Once the vegetables are roasted, remove them from the oven. Drizzle with a little fresh lemon juice and sumac to add brightness and balance the spices.

    • Garnish with freshly chopped parsley or cilantro for a burst of freshness.

  6. Serve:

    • Serve the baharat-spiced roasted vegetables on their own as a side dish, or toss them into a grain salad (like quinoa, couscous, or bulgur). They also pair wonderfully with grilled meats, chicken, or fish.

    • You can also serve them with a side of yogurt sauce or tahini for extra richness.

Serving Suggestions:

  • Serve the roasted vegetables as a side dish with dishes like grilled lamb, chicken shawarma, or falafel.

  • For a vegetarian or vegan meal, pair the roasted vegetables with hummus or labneh and some warm flatbreads.

  • For a more filling meal, you can also serve these roasted vegetables over a bed of rice or couscous, drizzling them with tahini sauce.

Optional Variations:

  • Add root vegetables like parsnips, beets, or turnips for more variety.

  • Chickpeas: You can add canned or cooked chickpeas to the mix for an added protein boost. Toss them in the same baharat-spiced oil for extra flavour.

  • Nuts: Add a sprinkle of toasted pine nuts or slivered almonds over the roasted vegetables for added crunch and richness.

This baharat-spiced roasted vegetables dish is not only easy to make but also bursting with rich, warm flavours. Whether you serve them as a side or turn them into a main dish, they’re sure to be a hit!

Did you make this? Tag us on socials and let us know @baitymcr