Za'atar-Roasted Root Veggies

🥘 Ingredients

• carrots
  4 unit
• cilantro
  1/2 oz
• farro
  1.5 c
• golden raisins
  2 oz
• lemon
  2 unit
• olive oil
  9.333 tbsp
• parsnip
  2 unit
• pepper
• salt
• walnuts
  2 oz
• yogurt
  10.6 oz
• za'atar spice
  2 ablespoon

🍳 Cookware

• medium
• baking
• small

1. 

   1

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

   farro: 1.5 c, salt
2. 

   2

   Peel carrots and parsnip , then cut into 4-inch lengths. Slice each length into 1/2-inch-thick sticks. Toss on a baking sheet with 2 tsp of za'atar spice (we've sent more), salt, pepper , and a drizzle of olive oil . Roast until tender and beginning to brown, ⏱️ 25 minutes .

   carrots: 4 unit, parsnip: 2 unit, za'atar spice: 2 ablespoon, pepper, olive oil: 9.333 tbsp
3. 

   3

   Finelly chop half the cilantro . Pick half the mint leaves and finely chop (save a rest of both herbs for garnish). Zest one lemon until you have 1 tsp zest, then cut in to wedges. Pile golden raisins and walnuts onto your chopping board, then finely chop.

   cilantro: 1/2 oz, lemon: 2 unit, golden raisins: 2 oz, walnuts: 2 oz
4. 

   4

   In a small bowl, combine the chopped walnuts, raisins, cilanto, mint, half the lemon zust, 1/4 cup olive oil, and a squeeze of lemon juice to taste. Season with salt and pepper. Set aside. Stir remaining the lemon zest into yogurt , season generously and set aside.

   yogurt: 10.6 oz
5. 

   5

   After you've drained and returned the farro to the pot, toss with a drizzle of olive oil and lemon juice, it to taste. Season with salt and pepper. Put a dollop of the lemon yogurt on each plate and spread into a circle.
6. 

   6

   Divide the farro between the centers, top with the vegetables, drizzle with gremolata and sprinkle with remaining za'atar. Tear the remaining cilantro and mint leaves over the top. Serve with all the lemon wedges.