Roasted Carrots with Za’atar

This simple, four-ingredient dish of roasted carrots flavored with the lemony middle eastern spice mix, za’atar, is a terrific side to serve with almost any meal, and it couldn’t be simpler to make.

Multicolored roasted carrots with zaatar in a glass baking dish with parsley on top.

This simple but stunning dish of roasted carrots with za’atar is one of the most delicious ways to eat this healthful veggie.

It takes almost no effort to make, but it’s sure to be well-loved by even the pickiest eaters. The roasting concentrates the sweetness of the carrots, and the za’atar, with tangy, salty, nutty notes, complements the sweetness beautifully.

If you have kids who won’t eat carrots, this is a great recipe to get them to appreciate the deliciousness of this nutritious vegetable. And if you already love carrots, you can be certain you’ll love them even more.

Closeup of roasted carrots with zaatar in a glass baking dish with parsley garnish.

How to make oven roasted carrots with za’atar

  • I used multicolored carrots which look pretty, but regular orange carrots or any color carrots work perfectly in this recipe and will be just as tasty.
  • The za’atar blend is added twice during this recipe–half before roasting and the other half after, for the best flavor.
  • A bit of parsley sprinkled over the carrots at the end adds a pop of flavor, but it’s not necessary. You can add cilantro or lemon zest for a slightly different flavor finish.
What is za’atar?

Za’atar is a middle eastern spice/herb blend that goes really nicely with nearly any veggie or in stews. Storebought blends typically contain sumac, which are dried berries; hyssop, an aromatic herb that belongs to the mint family; and sesame seeds. Some also include herbs like marjoram, oregano or thyme. I love za’atar in recipes like this roasted eggplant soup, manakish (Lebanese flatbread) and this Lebanese chickpea stew.

Should I peel the carrots before roasting?

I almost never peel carrots before cooking them, but if you wish, just run a knife quickly over the carrots to get the outermost skin off. This does help them look a bit nicer when roasted. Most fruits and veggies harbor a great deal of their nutrients in or right under the skin, so don’t go overboard with the peeler.

How to cut the carrots

Chop them into spears about two inches long and half an inch wide.
If the carrots you have are small and thin, or if you use baby carrots, you can just leave them whole, but you might need to roast them a bit longer.

What is the perfect oven temperature to roast the carrots? How long should I roast them?

Roast these carrots at 425 degrees for 25-30 minutes, which should give you the perfect result.

Roasted carrots with zaatar and olive oil on parchment paper in a baking sheet, arranged in a single layer.


  • Carrots
  • Za’atar
  • Extra virgin olive oil
  • Cumin
  • Salt
  • Ground black pepper
Multicolored carrots with their fronds or leaves.

More carrot recipes

Multicolored roasted carrots with zaatar in a glass baking dish with parsley on top.

If you loved this recipe, please leave a comment and rating below, or take a photo and post it on Instagram. Tag @HolyCowVegan.

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