Sumac roasted vegetables

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.

Print Recipe

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