Roasting vegetables is my absolute favorite way to bring out unexpected and satisfying flavors in a seemingly ordinary food. Usually, I just toss my vegetables in a bit of good quality olive oil and add a pinch of sea salt, toss, roast and serve. However, when my taste buds are feeling a little supercilious I often reach into my spice cabinet for something to kick them up a notch.
This month at Recipe Redux we are talking about cooking with new ingredients. Something that maybe you've tried before at a restaurant and loved or heard about on Internet gossip and found intriguing. A strange fruit, chickpea flour, or even something such as Swiss chard or eggplant that hasn't made it into your kitchen for lack of how to prepare it.
I knew exactly what ingredient I was going to tackle, the spice sumac.
My favorite salad at my favorite lunch destination, Pita Jungle is a Chicken Curry Salad with caramelized onion, grapes, roasted walnuts and topped off with a shaking of sumac around the edges.
I love it. A lot. Maybe a little too much.
But it's soooooo goooood!!! I remember when I first tasted sumac, on that salad my little eyebrows rose in curiosity and my mouth froze mid chew. What was this tangy, delicious spice that I couldn't quite place?
|photo from Girl on the Range|
Sold in Mediterranean and specialty stores but you can get it here at Simply Healthy Family's store!
Sumac Roasted Carrots and Zucchini
You Will Need
1 pound whole, Organic carrots, tops trimmed and saved for pesto etc
3-4 zucchini, tops trimmed and added to your freezer stock bag
1/2 tablespoon sumac
1 tablespoon good quality extra virgin olive oil like Pompeian
A stone baking pan
Trim and cut vegetables. In a large bowl toss with olive oil to coat. Spread on baking dish and sprinkle with sumac. Roast in a preheated oven at 400-425F for 15 minutes.
That's it!! Enjoy with baked fish or chicken or on a salad.