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Za’atar Roasted Carrots with Sumac Yogurt

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Description

Who could resist these beautiful heirloom carrots! Take my advice and get these Za’atar Roasted Carrots with Sumac Yogurt on your table soon. Like now.

Ingredients

  • 1 pound Mixed Heirloom Carrots, Sliced In Half Lengthwise If Large
  • 2 teaspoons Za’atar Spice Blend, Or To Taste
  • 2 Tablespoons Extra Virgin Olive Oil
  • Fresh Parsley And Carrot Top Leaves, For Garnish
  • Sesame Seeds, For Topping
  • Lemon Wedges, To Serve
  • FOR THE SUMAC YOGURT:
  • 1 cup Whole Fat Greek Yogurt
  • 2 Tablespoons Tbsp Extra Virgin Olive Oil
  • 1 clove Garlic, Crushed In Press Or Finely Grated On Microplane
  • 1 teaspoon Lemon Juice
  • ¼ teaspoons Sumac, Plus More For Sprinkling
  • Salt To Taste

Preparation

Preheat oven to 425°F.

Reserve carrot top leaves when trimming carrots, for garnish. Place carrots on a baking sheet. Season with za’atar and salt, to taste. Coat in oil. Roast on center rack of oven for 20–25 minutes or until tender and browned in spots, flipping halfway through.

While carrots roast, prepare yogurt. In a bowl, mix yogurt, oil, garlic, lemon, sumac and salt, to taste.

Spread yogurt sauce on serving plate. Top with carrots. Drizzle over a few teaspoons of oil. Garnish with parsley and carrot top leaves, sesame seeds and a sprinkle of sumac. Serve with lemon. Enjoy.

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