Za'atar-Roasted Root Veggies

🥘 Ingredients

• black pepper
  1 tsp
• carrots
  10 oz
• cilantro
  1 bunch
• farro
  ½ cup
• golden raisins
  2 tbsp
• lemon
  1 unit
• mint
  1 bunch
• olive oil
  ¼ cup
• parsnip
  6 oz
• salt
  1 tsp
• walnuts
  2 tbsp
• yogurt
  ½ cup
• za'atar spice
  2 tsp

🍳 Cookware

• medium pot
• baking sheet
• small bowl

1. 

   1

   Wash and dry all produce. Adjust rack to upper position and preheat oven to 425°F. Place farro in a medium pot along with a large pinch of salt and enough water to cover by 2 inches. Bring to a boil. Cook until tender ⏱️ 25 minutes . Drain and return to pot.

   farro: ½ cup, salt: 1 tsp
2. 

   2

   Peel carrots and parsnip , then cut into 4-inch lengths. Cut each length into ½-inch-thick sticks. Toss on a baking sheet with za'atar spice , a pinch of salt, black pepper , and a drizzle of olive oil . Roast in oven until tender and beginning to brown ⏱️ 25 minutes .

   carrots: 10 oz, parsnip: 6 oz, za'atar spice: 2 tsp, black pepper: 1 tsp, olive oil: ¼ cup
3. 

   3

   Finely chop half the cilantro . Pick half the mint leaves from stems and finely chop. Zest lemon until you have 1 tsp zest, then cut into wedges. Pile golden raisins and walnuts onto your cutting board, then finely chop.

   cilantro: 1 bunch, mint: 1 bunch, lemon: 1 unit, golden raisins: 2 tbsp, walnuts: 2 tbsp
4. 

   4

   In a small bowl , stir together walnuts, raisins, chopped cilantro, chopped mint, half the lemon zest, remaining olive oil, and a squeeze or two of lemon juice. Season with salt and pepper. Set aside. Stir remaining lemon zest into yogurt in container. Season generously with salt and pepper.

   yogurt: ½ cup
5. 

   5

   After you have drained and returned farro to pot, stir in a drizzle of olive oil and a squeeze or two of lemon juice. Season with salt and pepper. Place a large dollop of yogurt sauce on each of your plates for serving, then use a spoon to spread it out over one half of each plate.
6. 

   6

   Divide farro between the centers of each plate, then top with veggies. Drizzle with gremolata and sprinkle with remaining za'atar spice. Tear remaining cilantro and mint leaves from stems and scatter over top. Serve with remaining lemon wedges on the side.