Turmeric & Za'atar Roasted Carrots
These tumeric & za'atar roasted carrots are perfectly spiced and take less than ten minutes of prep work! I like to serve mine with roasted or grilled chicken, potatoes, and zhoug. The carrots themselves are not necessarily spicy, but sometimes I will add a little cayenne for a kick of heat. Lastly, this recipe makes about four smaller sides. If you are not serving a lot of other sides, double the recipe.
Ingredients
- 1 lb carrots
- 3 tbsp olive oil
- 2 tsp za'atar
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/8 tsp cinnamon
- 2 cloves garlic, finely minced
- Salt & pepper, to taste
- Parsley, feta, pumpkin seeds, roasted pistachios, for garnish
Instructions
- Preheat oven to 400* F. Trim the very tops off of the carrots. Peel, if desired. If you don't feel like peeling your carrots, scrub them well. Dry thoroughly, and spread evenly on a greased baking sheet.
- In a small bowl, combine the olive oil, za'atar, turmeric, cumin, cinnamon, and garlic. Drizzle over the carrots. Season generously with salt and pepper. Toss to coat evenly.
- Bake the carrots, checking for doneness at 30 minutes. They should be tender and starting to brown a bit along the edges. When cooked through, remove from oven. Garnish with feta, parsley, pumpkin seeds, and/or pistachios.
Notes
If you can't find za'atar, you can use a mix of thyme, sesame seeds, coriander, chili flakes, and/or sumac.
Serving: 0.25of recipe, Calories: 141kcal, Carbohydrates: 12g, Protein: 1.1g, Fat: 10.6g, Saturated Fat: 1.5g, Sodium: 79mg, Potassium: 381mg, Fiber: 3g, Sugar: 5.6g, Calcium: 44mg, Iron: 1mg
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