A simple, four-ingredient dish of roasted carrots with the Middle Eastern spice mix, za'atar. It's an easy, flavorful side dish that goes with any meal!
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Simple, delicious roasted carrots
This stunning dish of roasted carrots will become one of your favorite 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 - much like roasting beets or other root vegetables concentrates their flavor. The za'atar, so wonderful in Middle Eastern dishes like this roasted eggplant soup and this Lebanese chickpea stew, complements the sweetness of the carrots beautifully.
If you don't want to use za'atar you can substitute any of your favorite herb or spice mixes in this recipe. Or just use one herb of your choice - savory herbs like rosemary, sage and oregano are all wonderful with carrots and will do full justice to this dish!
Recipe card
Roasted Carrots with Za'atar
Ingredients
- 6 medium carrots (chopped into spears 2 inches long and ½ inch wide)
- 2 teaspoons za'atar (divided)
- ½ teaspoons ground cumin
- 1 tablespoon extra virgin olive oil
- Salt and ground black pepper to taste
Optional ingredient for garnish
- 2 tablespoon parsley (chopped)
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Place the carrots in a big bowl with 1 teaspoon of za'atar, ground 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.
Notes
- 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.
Nutrition Information
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Roasted carrots FAQs
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 the carrots at 425 degrees for 25-30 minutes. They will caramelize perfectly at that temperature with just the right texture and flavor.
Store the roasted carrots in the fridge for up to four days and freeze for up to three months. Reheat in the oven set to 350 degrees F/180 degrees C until warmed through.
Serve this excellent side dish with any entree of your choice. I love it with "meaty" dishes like tofu steaks in Irish whisky sauce and lentil quinoa steaks.
luciellenc says
Is it possible to add another veggie to increase the volume? Would potatoes work?
Vaishali says
Yes, potatoes would be great. You can also add sweet potatoes or bell peppers.
Deb says
This was so simple and so very good!!
Suzette says
I thought I had purchased some Za'atar at my local Middle Eastern grocer --but it was sumac. Guess what? I proceeded with the recipe using sumac (which has a lovely lemony tinge) and the carrots came out delicious!
Patty says
Do you have a recipe for the za’atar? If not, where would I find the spice?
Vaishali says
Hi Patty, I buy it from Amazon, usually. The brand I used is The Spice Way.