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Turmeric & Za’atar Roasted Carrots

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 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
 ½ tsp turmeric
 ½ tsp cumin
  tsp cinnamon
 2 cloves garlic, finely minced
 Salt & pepper, to taste
 Parsley, feta, pumpkin seeds, roasted pistachios, for garnish
1

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.

2

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.

3

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.

Nutrition Facts

Servings 4