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Turmeric & Za'atar Roasted Carrots

Yield: 4
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
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.


  • 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


  • 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.


If you can't find za'atar, you can use a mix of thyme, sesame seeds, coriander, chili flakes, and/or sumac.
Cuisine: Middle Eastern
Course: Side Dish
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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