Za’atar Roasted Carrots with Yogurt

For about the last year, some version of this dish has become my favorite go-to for any pot-luck, picnic, or dinner party. I like it so much for a few reasons: 1. It’s ridiculously easy to make and involves minimal prep; 2. Despite being easy, the whole carrots and za’atar spice make it seem slightly fancier than a typical roasted vegetable dish, and it presents beautifully; 3. It is excellent served at any temperature, which makes it convenient to serve or bring somewhere; 4. Roasting carrots brings out the most incredible caramel flavors and za’atar is a spice blend so delicious that it would make almost anything taste better.

Rainbow carrots were a lucky find at the grocery store, which add gorgeous color to this dish. (Definitely go that route, if you can find them!)

After experimenting with a few yogurt and spice combinations, I settled on the plain version. The carrots have so much flavor that a simple, tangy sauce seems to be the perfect compliment. However, if you’re looking for something with more punch, try adding a bit of ground cumin to the yogurt. And of course, always always use whole dairy products.

Let me know what you think!

roasted za'atar carrots // feastofgreen.com

  • About 10 whole carrots (rainbow if you can find them)
  • Za’atar spice blend (buy it or make your own)
  • Avocado oil
  • Sea salt
  • Chopped parsley (for garnishing)
  • Whole yogurt (if you only have Greek yogurt on hand, stir in a bit of water to achieve a saucy consistency)

Heat the oven to 400 degrees. Scrub and dry the carrots thoroughly. Place on a parchment-lined rimmed baking sheet, and coat with avocado oil. Sprinkle generously and evenly with salt and za’atar. Roast for 30 minutes, then reduce the temperature to 350 and roast for an additional 20-30 minutes until the carrots are easily pierced with a fork.

Garnish with parsley, and serve with yogurt.

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And because I couldn’t help myself, one photo from a lovely Wednesday afternoon carb-fest, shared with a friend. She made a delicious cauliflower and olive pizza from Jim Lahey, and I finally made a recipe I’d been dying to try from food 52 – a buckwheat galette with apples, sage, and cheddar. It was all pretty perfect.

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