Shawarma Roasted Vegetables with Burrata
Winter vegetables including butternut squash, parsnip, carrots and sweet potato are marinated in our Middle Eastern Shawarma Sauce, roasted and served with creamy burrata cheese, a little drizzle of olive oil and a squeeze of fresh lemon. Our Middle Eastern Shawarma Sauce gives the veggies a nice savory yet warm spiced flavor, it's a sauce that works perfectly for those cozy winter vegetable roasts. The burrata adds a creamy element and the fresh squeeze of lemon just brightens it all up. It's sophisticated and flavorful but still simple as roasted veggies should be - letting the roasted sweet flavors of the veggies shine through.
2 lb Winter Vegetables peeled and cut
1/4 cup Wozz! Middle Eastern Shawarma Sauce and Marinade
2 Tbsp olive oil
1 Tbsp salt
1/2 Sweet Potato
1/2 Butternut Squash
1/2 Acorn Squash (skin on)
3 Carrots (heirloom varieties)
4 oz Burrata Cheese - 1 ball (a package usually comes with 2 (4 oz balls)
Fresh Parsley chopped
Fresh Oregano leaves picked
Lemon Wedges and Juice of 1/2 Lemon
Don't cut pieces too small as they will shrink during cooking. The carrot and parsnips are the most dense and will take the longest to cook until soft, so cut your other vegetables somewhat larger.
Preheat oven 425 degrees F
In a large mixing bowl combine all ingredients and toss until evenly coated
Spread across a roasting tray lined with parchment paper and cook for 40 minutes turning once at the 20 minute mark.
Once finished add to serving bowl, tear burrata and serve nestled into the roasted veggies. Squeeze fresh lemon over platter. Season with salt pepper, fresh oregano and parsley.