1) Trim the tops off 2 pounds medium carrots, leaving just a bit (2–3 carrots per person).
2) Lay carrots out on a baking sheet and drizzle generously with olive oil (about 3 tablespoons) and 1 tablespoon za’atar. Roll carrots with your fingers to coat well. Sprinkle with salt, pepper and red pepper flakes, then bake at 400º F for 20 minutes, or until tender. (Can be roasted a few hours ahead.)
3) Serve whole carrots on a platter garnished with Greek yogurt, cilantro and sesame seeds (warm or at room temperature).
Recipe from “The Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family” by Erin Gleeson, used by permission of Abrams.