Roasted Carrots with Za'atar Spice and Chipotle Mashed Sweet Potatoes

Roasted Carrots with Za'atar Spice
*I think I cut this out of Vegetarian Times magazine, but I don't remember.
Preheat oven to 450F. Quarter two pounds of carrots. Toss carrots with olive oil, salt, and pepper and spread them out on a rimmed baking sheet. Roast until browned, about 20 mins. Remove from oven and toss in a bowl with 4 teaspoons za'atar spice, juice of two lemons, chopped parsley, and roasted (or raw) seasame seeds. Enjoy!
(Za'atar spice is a Middle Eastern spice blend. I purchased mine at my favorite Indian spice store.)



Chipotle Mashed Sweet Potatoes
Peel and cut 4 sweet potatoes into small chunks. Boil potatoes until very tender, about 20 mins. Drain and return potatoes to pot. Toss in 2-4 tablespoons of vegan butter, salt (to taste), and 2 finely chopped chipotle peppers in adobo plus 1 tablespoon of the sauce from the pepper can.


I served the carrots and potatoes with the Moroccan style chickpeas.
Recipe here:
http://sundaegirl108.blogspot.com/2010/01/moroccan-chickpeas-couscous-and-roasted.html