---
title: Za'atar-Roasted Root Veggies
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/zaatar-roasted-root-veggies-5a53ac04c288007fe6799022
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Wheat
  - Sesame
  - Tree Nuts
  - Milk
tags:
  - Vegetarian
  - Quick
  - Vegetables
rating: 3.5
rating_count: 1100
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Za'atar adds a unique aromatic Middle Eastern touch to the roasted veggies
  - theme: Ease of prep
    text: Simple steps and straightforward cooking make it a reliable weeknight dinner
image: "https://images.recipes.furrysalamander.com/za-atar-roasted-root-veggies.avif"
---
Wash and dry all produce. Adjust rack to upper position and preheat oven to 425°F. Place @farro{½%cup} in a #medium pot{} along with a large pinch of @salt{1%tsp} and enough water to cover by 2 inches. Bring to a boil. Cook until tender ~{25%minutes}. Drain and return to pot.

Peel @carrots{10%oz} and @parsnip{6%oz}, then cut into 4-inch lengths. Cut each length into ½-inch-thick sticks. Toss on a #baking sheet{} with @za'atar spice{2%tsp}, a pinch of salt, @black pepper{1%tsp}, and a drizzle of @olive oil{¼%cup}. Roast in oven until tender and beginning to brown ~{25%minutes}.

Finely chop half the @cilantro{1%bunch}. Pick half the @mint{1%bunch} leaves from stems and finely chop. Zest @lemon{1%unit} until you have 1 tsp zest, then cut into wedges. Pile @golden raisins{2%tbsp} and @walnuts{2%tbsp} onto your cutting board, then finely chop.

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{½%cup} in container. Season generously with salt and pepper.

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.

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.