Za’atar Roasted Carrots are a nice change from traditional roasted carrots. The earthy za’atar mixed with the fresh parsley adds a nice flavor to the natural sweetness that roasting carrots brings out.
ZA’ATAR ROASTED CARROTS
I am really excited to share today’s Za’atar Roasted Carrots with you guys. Za’atar is a Mediterranean spice blend I use a lot in my kitchen. I especially love it in roasted veggies like this Za’atar Roasted Cauliflower with Yogurt Tahini Sauce that I shared a while back.
I don’t know about you guys but I am always trying to mix up our vegetables at dinner time. Each meal that I make I always have at least one vegetable on the table and usually also have a plate of raw veggies for snacking before dinner. My kids tend to like roasted vegetables the most, and I totally agree with them.
Roasting vegetables brings out the natural sweetness of the veggies and lets the flavors of your marinade take over. With today’s Za’atar Roasted Carrots you are going to get a bit of sweetness from the sumac in the za’atar and then an earthy flavor from the thyme, oregano, marjoram and sesame seeds.
When I make carrots I almost always roast them because I think it brings out the sweetness in the best way. These Honey Balsamic Roasted Carrots are on rotation at my house but these Za’atar Roasted Carrots are too. You will notice that I used small rainbow carrots and roasted them whole but honestly you can use whatever carrots you have.
If I have large carrots I will usually slice them into medium thinner chunks or do a quarter size rounds. It is really up to you but I would suggest keeping an eye on the carrots towards the end of cooking depending on the thickness and size. Most of the time my carrots are done between 30 and 35 minutes.
Here are a few ideas to add to these carrots:
Drizzle a Tahini Garlic Sauce over the carrots before eating them. You can find the recipe for the sauce in this recipe for Grilled Beef Kafta Kebabs.
Add toasted pine nuts to the carrots once they are done. To toast pine nuts heat a dry large skillet over medium-low heat and toast pine nuts, stirring frequently, until pine nuts are golden in spots, about 3 minutes. Remove and set aside.
Fresh herbs always work great in this type of dish. You can use whatever you have one hand–I really like cilantro or parsley.
If you are looking for a complete meal I this these carrots work nicely with these Shish Taouk Chicken Thighs and a big fattoush salad or with this Mediterranean Steak Pita Wrap with Mint Yogurt Sauce and Cauliflower Tabbouleh.
For the Za'atar Roasted Carrots:
- 16 ounces of carrots, left whole if they are small carrots or cut into slices
- 3 Tablespoons olive oil
- 2 garlic cloves minced
- 1 to 2 Tablespoons za'atar
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Fresh parsley, chopped
Preheat oven to 400 degrees F.
In a large mixing bowl whisk together the olive oil, garlic, za'atar, salt and pepper. Add the carrots and toss until the carrots are covered.
Line a baking sheet with parchment paper or foil and spread the carrots in an even layer on the baking sheet.
Roast in the oven for 30-35 minutes or until the carrots are tender, flipping the carrots over once.
Remove from the oven and sprinkle with fresh parsley.
I like to sometimes drizzle a tahini garlic sauce on top. For the recipe to make the sauce go to this recipe for Grilled Beef Kafta.
I like to go with 2 Tablespoons of za'atar but that can be overwhelming for some people. I recommend starting with 1 Tablespoons, roasting the carrots and then tasting them. From this point you can sprinkle more za'atar over the cooker carrots if you want to.