I absolutely LOVE the Middle Eastern Spice Bland known as Baharat. The hint of cinnamon and cloves (or allspice) enhances so many foods in that part of the world! It’s used on many chicken, duck, pheasant and fish dishes of the region. But I’ve discovered it is wonderful on vegetables as well. Tonight I tried it on some roasted vegetables and the final dish, simple as it was, far exceeded my expectations. This would be wonderful to serve alongside your Holiday turkey next year!
Parsnips and carrots are both a little high in carbs, but it’s what I had on hand. I’ve been a little under the weather and need to get to the grocery store soon. Subbing in fresh pumpkin or winter squash chunks for the carrots and cauliflower or turnips for the parsnips would greatly reduce the carb count for this a dish, and likely be just as good. This recipe is not suitable for Atkins Induction. You should wait until Pre-Maintenance or Maintenance, or until you reach goal weight on your Keto program before enjoying this dish. this dish is perfectly suitable for Primal-Paleo devotees.
1½ c. carrots, peeled, cut into ¼” slices (or cubes)
1½ c. parsnips, peeled, cut into ¼” slices (or cubes)
4 oz. onion, slivered thinly
4 T. olive oil
Dash black pepper
1 tsp. my Baharat Middle Eastern Spice Blend
DIRECTIONS: Preheat the oven to 400º. Cut up the vegetables and place in a baking dish. Sprinkle with the spice blend and black pepper and toss well. Drizzle with the olive oil and stir several times to distribute the oil to all pieces. Place the baking dish in the preheated oven and bake for about 45 minutes, stirring twice during the baking. Serve with your favorite meats. I served mine with a seared sirloin strip and some Brussels sprouts.
NUTRITIONAL INFO: Makes 5 servings, each contains:
11 g fat
12.6 g carbs, 3.5 g fiber, 9.1 g NET CARBS
1 g protein
31 mg sodium
294 mg potassium
44% RDA Vitamin A, 8% B6, 13% C, 8% copper, 16% E, 16% manganese