Za'atar Roasted Carrots
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!
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.
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Nutrition
Calories: 128kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 135mg | Potassium: 606mg | Fiber: 5g | Sugar: 9g | Vitamin A: 31343IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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