Skip To Content

Za’atar Roasted Carrots

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.


Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.