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.
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.
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.
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.
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.
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.
Roast these carrots at 425 degrees for 25-30 minutes, which should give you the perfect result.
- Extra virgin olive oil
- Ground black pepper
More carrot recipes
Roasted Carrots with Za'atar
- Bowl for mixing
- Baking sheet
- 6 medium carrots (chopped into spears 2 inches long and ½ inch wide)
- 2 teaspoon za'atar (divided)
- ½ teaspoon cumin
- 1 tablespoon extra virgin olive oil
- Salt and ground black pepper to taste
Optional ingredient for garnish
- 2 tablespoon parsley (chopped)
- Preheat oven to 425 degrees Fahrenheit.
- Place the carrots in a big bowl with 1 teaspoon of za'atar, cumin, olive oil and salt and ground black pepper. Toss well to mix.
- Spread the carrots in a single layer on a baking sheet.
- Roast the carrots for 25 to 30 minutes. Flip the carrots over halfway through cooking so both sides get lightly golden.
- Remove from the oven, return to the bowl, then toss with remaining teaspoon of za'atar.
- Garnish with parsley, if using. Serve hot, warm or cold.
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