Za'atar Roasted Carrots

By: Deborah

These za’atar roasted carrots are coated in fragrant Middle Eastern spices and roasted until caramelised and tender. A simple yet bold-flavoured side dish!

PREP: 10

COOK: 50

TOTAL: 1

Course: Side Dish

Cuisine: Middle East

Servings: 8 people

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Equipment

Ingredients

1.5 kg (3.3 lb) carrots peeled and trimmed, then sliced in halves lengthways, and in halves again horizontally if chunky carrots so that all pieces are similar sizes
3 tbsp olive oil
1 tbsp za’atar
salt and freshly ground black pepper
0.5 tbsp sesame seeds toasted

Instructions

Preheat oven to 190C/170C fan/gas mark 5. Mix the carrots on a large baking tray or roasting tin with the oil, za’atar and plenty of seasoning.
Roast for 40 to 50 minutes, turning halfway through, until tender. Empty into a warmed serving dish, sprinkle over the sesame seeds and serve.

Notes

Substitution – try this recipe with parsnips instead of carrots.

Make ahead – prepare the recipe to the end of step 1, up to 2 hours ahead. Cover and chill. Complete the recipe to serve.

Oil-free option - roast with vegetable stock instead of olive oil for a lighter version.

Spice variations - if za'atar isn't available, make your own blend using thyme, sesame seeds, sumac and salt.

Additional spices - add a pinch of cumin, smoked paprika or chilli flakes for extra warmth.

Toppings - garnish with crumbled feta, chopped pistachios or a dollop of yogurt for contrast in texture and taste.

This za’atar roasted carrots recipe is easily adapted if you’re cooking for less or more people.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS festive side dish, middle eastern carrots recipe, roast carrots recipe, roast vegetables

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