OnlineCook - Turmeric & Za’Atar Roasted Carrots by Sara Lynn

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.

$0.03 / Serving Star

Estimated Price

9 Ingredients

Easy

Other

40 m

21 kcal Other

Sara Lynn

November 28, 2024

$0.03 / Serving Star

Estimated Price

9 Ingredients

Easy

1/5

Turmeric & Za’Atar Roasted Carrots

Sara Lynn

Ingredients

WarningTree Nut Allergen Identified

1 Gram CarrotsReduced sodium

3 Gram Olive OilReduced sodium

2 Gram Za’AtarReduced sodium

1 Gram TurmericReduced sodium

1 Gram CuminReduced sodium

1 Gram CinnamonReduced sodium

2 Gram Cloves Garlic, Finely MincedReduced sodium

1 Gram Salt & Pepper, To TasteReduced sodium

1 Gram Parsley, Feta, Pumpkin Seeds, Roasted Pistachios, For GarnishReduced sodium

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.