Who could resist these beautiful heirloom carrots. Take my advice and get these Za’atar Roasted Carrots with Sumac Yogurt on your table soon. Like now.
Now unfortunately, life has been crazy for me so I may have photographed this recipe 1-2 months ago. I could’ve squeezed in the time somewhere to finish this post sooner, but didn’t quite have that mental energy.
The major barrier was that I’ve been working in hyperdrive at my dietitian gig to cover my coworker who went on maternity leave and never came back. I also can’t say no to freelance work, so I’ve been doing a lot on the side. Plus there’s a new boyfriend in the picture. Anyway, we finally hired a dietitian who will hopefully stick around. This means I again have down time at work again that I can commit to blogging. Shush. This is sort of a secret.
Back to these za’atar roasted carrots. Aren’t they beautiful? I just had to develop a recipe based on heirloom carrots when I spotted these at the market. I had been eating quite a bit of middle eastern food at this time, so I decided to go down the za’atar and sumac route. I’m sure happy I did too. Sweet and lightly spiced carrots are complimented by the tangy yogurt. The sumac in the yogurt and sesame seed topping mimic the ingredients of za’atar, making this dish tie together seamlessly. Plus this recipe helps me reach my goal of using a few of the dozens and dozens of spices I have sitting around in my cabinet which typically get ignored. So that’s always a good thing.
Hope you guys give this one a try or at least are inspired in some capacity. I should be back soon with another recipe. Stay tuned.
Za’atar Roasted Carrots with Sumac Yogurt
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Who could resist these beautiful heirloom carrots. Take my advice and get these Za’atar Roasted Carrots with Sumac Yogurt on your table soon.
Ingredients
- 1 large bunch (about 1lb) mixed heirloom carrots, sliced in half lengthwise if large
- Za’atar spice blend, to taste
- Kosher salt
- 2 tbsp extra virgin olive oil
Yogurt:
- 1 cup whole fat Greek yogurt
- 2 tbsp extra virgin olive oil
- 1 clove garlic, crushed in press or finely grated on microplane
- 1 tsp lemon juice
- ¼ tsp sumac, plus more for sprinkling
- Kosher salt
Topping:
- Drizzle of extra virgin olive oil
- Parsley leaves
- Carrot top leaves
- Toasted sesame seeds
- Lemon wedges, for serving
Instructions
1. Preheat oven: Preheat oven to 425°F.
2. Roast carrots: Place carrots on a baking sheet. Season with za’atar and salt, to taste. Coat in oil. Roast on center rack of oven for 20-25 minutes or until tender and browned in spots, flipping halfway through.
3. Mix yogurt: While carrots roast, prepare yogurt. In a bowl, mix together yogurt, oil, garlic, lemon, sumac and salt, to taste.
4. Serve: Spread yogurt sauce on serving plate. Top with carrots. Drizzle over a few teaspoons of oil. Garnish with parsley and carrot top leaves, sesame seeds and a sprinkle of sumac. Serve with lemon. Enjoy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side
- Method: Roast
- Cuisine: Middle Eastern, New American
Nutrition
- Serving Size: ¼ of carrots and ¼ cup yogurt
- Calories: 218
- Sugar: 7g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
This is a beautiful dish.
Thank you, Kamini!
Thank you!