Servings: 4
Za'atar Roasted Carrots with Sumac Yogurt Sauce
These rainbow za’atar roasted carrots are topped with a tangy sumac yogurt sauce, chopped pistachios and parsley. It’s a simple, healthy side dish that’s great for any gathering.
Ingredients
Roasted Carrots
- 14 to 16 ounces carrots, peeled and tops trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon za'atar
- 1/4 teaspoon ground coriander
- 1/4 teaspoon kosher salt
Sumac Yogurt Sauce
- 1/2 cup plain yogurt (see note)
- 1/2 teaspoon ground sumac
- 1/2 tablespoon olive oil
- 1 small clove of garlic, minced
- 1/2 teaspoon lemon zest (zest from about 1/2 a lemon)
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
Toppings
- chopped pistachios
- chopped parsley
Instructions
- Preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper. Position an oven rack in the center position.
- Drizzle the olive oil over the carrots. You can do this inside a large bowl or over the baking sheet. Rub the oil over the carrots to make sure that the surface area of the carrots are covered in oil.
- Mix the za'atar and coriander inside a small bowl. Sprinkle about 2/3 of the spices over the carrots. Then, sprinkle in the salt.
- Line the carrots around the baking sheet. Bake the carrots for 20 to 25 minutes, until they're fork tender. If you are working with thin carrots (about 1/2 inch around the stem), the carrots will take about 20 minutes to cook. If you are working with carrots that are roughly 1 inch at the stem, they'll take about 25 to 28 minutes. You can always slice the thicker carrots in half to speed up the cooking time. Rotate the carrots halfway through roasting so that one side doesn't get too brown.
- While the carrots are roasting, prepare the yogurt sauce by adding all of the ingredients to a bowl and mix well.
- Once the carrots are done, sprinkle the rest of the za'atar and coriander mixture over them. Transfer the carrots to a serving plate. Drizzle the yogurt sauce on top. Sprinkle the chopped pistachios and chopped parsley over the carrots. Serve immediately.
Video
Notes
I like using full-fat plain yogurt for this recipe because of its richness. Low-fat versions tend to be a little too sour. I tested the recipe with Greek yogurt and I thought it was too thick. I had to thin out the yogurt sauce with a few tablespoons of water.
Nutrition
Serving: 1serving | Calories: 142kcal | Carbohydrates: 13g | Protein: 2.2g | Fat: 9.8g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 213mg | Fiber: 3.3g | Sugar: 6.9g
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