This is a great recipe when you’ve got some extra produce that needs to be cleared out. Here, we’ve used bok choy, radishes and garlic — but feel free to use whatever veggies you’ve got on hand!

Za’atar Roasted Vegetables with Pomegranate

1 cup rice or couscous

4 bok choy, halved

8 radishes, halved

6 Brussels sprouts, halved

6 garlic cloves, skin on

1 tablespoon extra virgin olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons za’atar*

1 teaspoon za’atar herb and olive oil spread (we used this one from Hatchery)

2 teaspoons sour cream (optional)

handful of pomegranate seeds, to serve

crushed roasted peanuts, to serve (optional)

Method:

Prepare rice or couscous according to package directions.

Heat oven to 375. Line pan with parchment paper. Lay out bok choy, radishes, Brussels sprouts and garlic cloves, then drizzle with olive oil. Sprinkle with salt, pepper and za’atar.

Cover loosely with tinfoil, and bake for 25-30 minutes. Remove foil, then return to oven for another 7-10 minutes to finish cooking.

Top roasted vegetables with sour cream (optional), za’atar herb and olive oil spread, pomegranate seeds and roasted peanuts (optional). Serve with rice or couscous.