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.

Author: Sunday Table

Category: Other

Cuisine:

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 Servings

Calories: 251 kcal per serving

Ingredients

⅛ - Virginia peanuts
⅛ - Okra
⅛ - Canned reduced sodium vegetable noodle soup
⅛ - Strawberry ice cream
⅛ - Light honey mustard dressing
⅛ - Potato bread
⅛ - Reduced fat potato chips
⅛ - Powerade Zero
⅛ - Cinnamon Bread

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.