In medium bowl, toss carrots with 2 tsp grapeseed or avocado oil, za’atar, and salt. Spread out carrots on hot baking sheet and roast until darkened and tender, about 30 minutes, stirring once halfway. Recipe Notes
Vegan jackfruit barbacoa in a spicy bbq sauce Roasted cauliflower with orzo Roasted cauliflower and orzo mixed with a basil pesto tahini sauce Green bean salad Green beans and quinoa mixed with a simple orange salad dressing Green beans and potatoes ...
When I made this dish, I was surprised that such a simple dish can have so much impact on the taste buds in terms, of flavour, taste and contentment. The contentment factor, apart from taste is very important to me, when I cook a dish. And this pasta scores high on all fronts. I ...