Feeding Friends: Roasted Carrots with Za’atar

Roasted Carrots with Za'atar

A few weeks ago I had my friend Rachel over for dinner. Her book Cooking Up a Business recently hit stands and is a must read for anyone who’s ever dreamed of launching their own food brand.

Since I didn’t go to culinary school and have never held an official food-related job outside the confines of my apartment, I don’t have a ton of friends in the industry. So I always look forward to getting together with my few food soul sisters and talking shop.

Heirloom Carrots
Roasted Carrots with Za'atar IMG_0261

Rachel and I met a few years ago right before my cookbook came out. I was doing the editor circuit trying to pitch concepts like “how to throw a semi-adult spring bread party” for magazine coverage. Rachel was one of the nicest and least intimidating of the bunch, perhaps because, even though she had a badass job as food editor of O Magazine, she was young and fun and hungry like I was.

Throughout the years, Rachel’s had me over to her place a few times – once for a potluck, and the second for a delicious and comforting bowl of green curry rice noodles. Her taste is rustic and homey (like mine), so I wanted to serve a meal that hit all those notes.

Roasted Carrots with Za'atar Roasted Carrots with Za'atar

Since St. Patty’s day was coming up, I made bangers and spinach mash for the main course. It had all the necessary food groups, but I still felt like the meal needed something fresh and girly – something worthy of a former food editor. These roasted carrots with za’atar are what resulted. I used really beautiful tricolor heirloom carrots from the Farmer’s market and they had so many natural sugars that they became almost candy-like in the roasting process. Za’atar, if you haven’t used it before, gives vegetables a really magical earthiness without overwhelming the dish with any one flavor. These roasted carrots would make a perfect Passover or Easter side this time of year, when the carrots are popping up from their winter hibernation and begging to be eaten.

Happy cooking!

Xo
Phoebe

Recipes

Roasted Carrots with Za'atar

Roasted Carrots with Za’atar

Prep Time: 5 minutes

Total Time: 45 minutes

Serving Size: 2-4

Roasted Carrots with Za’atar

These oven roasted carrots are glazed with a mixture of olive oil and za'atar. The recipe couldn't be easier and makes a perfect Easter or Passover side.

Ingredients

  • 1 bunch carrots (about 1 pound), trimmed and halved length-wise
  • 1 tablespoon olive oil
  • 1/2 teaspoon za'atar
  • 1/2 teaspoon sea salt
  • Chives, for garnish (optional)

Instructions

  1. Preheat the oven to 425 degrees.
  2. Line a baking sheet with parchment paper. Toss the carrots together with the olive oil, za'atar and sea salt until coated. Spread in an even layer and roast in the oven until browned and caramelized, about 30 to 40 minutes.
  3. Transfer to a serving platter and garnish with chives, if using. Eat warm or at room temperature.
http://feedmephoebe.com/2014/04/meatless-monday-roasted-carrots-recipe-zaatar/

Check out the other great dishes from this week’s Food Network #SensationalSides below

Jeanette’s Healthy Living: Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing
Dishin & Dishes: Spring Couscous Salad
The Lemon Bowl: Za’atar Roasted Carrots and Green Beans
Devour: 6 Easy Easter Sides
Napa Farmhouse 1885: Spring Asparagus and Pancetta Bruschetta
Red or Green: Green Bean and Potato Salad with Feta and Peppers
Virtually Homemade: Roasted Baby Carrots with a Honey Sriracha Glaze
Cooking With Elise: Ham and Cheese Party Rolls
Bacon and Souffle: Spring Pea and Mint Frittata
Taste With The Eyes: A Spring-y Twist on Shrimp and Melon
FN Dish: Easy Easter Sides

Comment21 Share This!

21 Responses to Feeding Friends: Roasted Carrots with Za’atar

  1. Steph says:

    Beautiful photos, Phoebe! I love za’atar, but never thought of using it on roasted vegetables–thank you for the inspiration!

  2. Pingback: Korean Melon and Shrimp • Taste With The Eyes • where the image is meant to titillate and inspire the cook

  3. Zatar — I am intrigued, Miss Phoebe. Beautiful photographs as always!

  4. Pingback: Za'atar Roasted Carrots and Green Beans Recipe - The Lemon Bowl

  5. I love that we were on the same page!!! I am za’atar obsessed!!

  6. Pingback: Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing Recipe - Jeanette's Healthy Living

  7. Good article. Thanks for that info.

  8. Pingback: Easy Easter Sides | SHEKNOWSLATINO

  9. Lisa Salerno says:

    you mention sumac in your note above.. is there sumac in Zatar or is that a mistype? A friend brought some back from Israel, and I have been looking for a good way to use it.

  10. Kate says:

    Just added Rachel’s book to my wishlist! These carrots are just gorgeous. I love the flavor of sumac and really want to try zaatar.

    • Thanks Kate! I think you’ll love both the book and the recipe. I love sumac too – but za’atar is my new obsession…especially now that I can’t eat the flatbread/pita at middle eastern restaurants. I had no idea that amazing spice on top was just za’atar. Thanks for stopping by!

  11. Pingback: Spring Pea and Mint Frittata | Bacon and Soufflé

  12. susan says:

    I made these tonight, halving the recipe (1/2 bag of carrots) and I ate the entire thing. They were so delicious! Thank you for this recipe–easy and delicious.

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