Description
Elevate your meal with this vibrant Zesty Tangerine and Sumac Roasted Vegetables recipe. Featuring a colorful medley of carrots, zucchini, and beets, this dish bursts with refreshing citrus flavor from tangerine juice and a tangy kick from sumac. Perfect for any occasion, these roasted vegetables are not only visually stunning but also simple to prepare, making them an ideal addition to your dinner table or a delightful vegetarian main course.
Ingredients
Scale
- 2 cups carrots, chopped (about 2 large)
- 2 cups zucchini, chopped (about 2 medium)
- 2 cups beets, peeled and chopped (about 2 medium)
- 1/4 cup freshly squeezed tangerine juice
- 2 tsp sumac
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the vegetables into uniform pieces (about 1-inch chunks).
- In a large bowl, combine the chopped vegetables with olive oil, tangerine juice, sumac, salt, and pepper. Toss until well coated.
- Spread the vegetable mixture evenly on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes until golden brown, stirring halfway through for even cooking.
- Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 7g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg