I feel like carrots always get a bad reputation, for whatever reason that might be. I’m here to change that with these Loaded Za’atar Carrots. Just thinking about these Loaded Za’atar Carrots is making me drool as I write this. The carrots cooked until tender, and then doused in a tangy Greek yogurt dressing and Fresh Herb Pesto. I don’t know about you, but when I’m baking something, you can find my nose pressed against the oven door waiting for what I’m baking to be finished. This means that I need to be doing something while my food bakes, which is why both the Greek Yogurt Dressing and Fresh Herb Pesto come together while the carrots roast, helping you make the most efficient use of your time.
TOTAL TIME: 1 hour 10 minutes
2 lb carrots
2 tablespoons olive oil
2 tablespoons tahini
2 tablespoons lemon juice
1 ½ tablespoons za’atar
1 tablespoon sumac
1 teaspoon paprika
1 teaspoon red chili flakes
Generous pinch of salt
Greek Yogurt Dressing:
½ cup Greek yogurt
1 tablespoon lemon juice
1 tablespoon za’atar
Splash of water
Fresh Herb Pesto:
1 tightly packed herbs (mixture of parsley, mint, and/or dill)
2 tablespoons yogurt
1 tablespoon olive oil
2 small garlic cloves
1-2 tablespoons lemon juice
Preheat your oven to 425° F and line a baking sheet with parchment paper or foil.
Mix together the olive oil, tahini, lemon juice, za’atar, sumac, paprika, and chili flakes. Then, add in the salt, be generous.
To prepare your carrots, slice thicker carrots in half, lengthwise to make sure all of your carrots are roughly the same size.
Place the carrots on the baking tray and toss in the tahini mixture. Make sure the carrots are evenly coated and spread out on the baking sheet.
Cover the carrots with tinfoil, and bake for 40 minute at 425° F. Then, uncover and bake for another 20 minutes. After an hour has elapsed, stick a fork into the thickest part of the carrot to ensure it is fully cooked through. The carrot should be tender and not resist the fork.
While the carrots cook, make the Greek yogurt sauce. Mix together the Greek yogurt, 1 tablespoon of lemon juice, za’atar salt, and a splash of water. The water will thin out the sauce.
Then, make the herb sauce. Mix together the herbs, yogurt, olive oil, garlic, lemon juice, and salt in a food processor or blender until smooth.
Once the carrots are fully cooked, spread the yogurt on a platter, top with carrots and herb sauce. Sprinkle over sesame seeds, tahini, and/or parsley to garnish.