One-pan dishes such as this are great for busy weeknights when you want to avoid having masses of washing up after cooking dinner. I make these easy vegetable roasts throughout the year with the seasonal vegetables I have on hand. This version celebrates autumn with glorious, sweet, earthy cruciferous vegetables and jewel-toned squashes. I use zucchini and patty pan squash in the summer and often add asparagus in the spring. Use the vegetables you have to hand. It will always be a treat.
1 1/2 lbs carrots, peeled and cut into 1/2-inch slices on a bias*
4 leeks, root end trimmed, cleaned, and chopped into 1-inch pieces*
1 butternut or delicata squash, peeled, halved, seeds removed, and sliced
1 red or yellow onion, peeled and cut into eighths*
Olive oil
1 Tbsp za’atar
3 pinches coarse sea salt
8–10 grinds black pepper
2 handfuls small purple kale leaves
2 Tbsps finely chopped chives
2/3 cup Greek yogurt
3 Tbsps tahini
1 finely chopped green onion*
1 1/2 Tbsps olive oil
1 1/2 Tbsps lemon juice
Pinch of salt
4 grinds of black pepper
Steps
Preheat the oven to 400°F.
Place the cauliflower, broccoli, carrots, leeks, squash, and onion in a large roasting pan or on a sheet pan. Drizzle with olive oil. Scatter the za’atar over the top and season with salt and pepper. Toss to combine. Roast for 40 minutes, turning the vegetables over once or twice to ensure they are nicely browned.
Remove the pan from the oven, add the purple kale, toss to combine, and return the pan to the oven to cook for 5 more minutes. Once cooked, scatter the chives over the dish.
While the vegetables are roasting, prepare the yogurt sauce. Place all the sauce ingredients into a small mixing bowl and stir to combine. If the mixture is too thick (it should have a pourable consistency), add 1 tablespoon of hot water at a time to thin it. Keep at room temperature while the vegetables finish cooking. Drizzle the sauce over the vegetables when ready to serve.
