Roasted Carrots With Zaatar Food

ZA'ATAR ROASTED CARROTS

Steps:

• Preheat oven to 400 degrees F. In a large mixing bowl whisk together the olive oil, garlic, za'atar, salt and pepper. Add the carrots and toss until the carrots are covered. Line a baking sheet with parchment paper or foil and spread the carrots in an even layer on the baking sheet. Roast in the oven for 30-35 minutes or until the carrots are tender, flipping the carrots over once. Remove from the oven and sprinkle with fresh parsley.

ROASTED CARROTS WITH ZA'ATAR RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 375 F.
• Peel the carrots with a vegetable peeler and place them on a baking sheet. Drizzle with the olive oil and sprinkle on the za'atar seasoning.
• Roast for 30 to 45 minutes or until the carrots are tender.
• Serve and enjoy.

ROASTED CARROTS WITH ZA'ATAR

Steps:

• Preheat 2 baking sheets in a 450 degree oven. Quarter 4 pounds carrots lengthwise and toss with 1/4 cup olive oil and 3/4 teaspoon each salt and pepper. Spread on the hot baking sheets and roast until browned, 18 to 20 minutes. Toss with 4 teaspoons za'atar (a spice blend available at Middle Eastern markets), 3 tablespoons chopped parsley and the juice of 1 lemon.

ROASTED CARROT AND FETA SALAD WITH ZA'ATAR

Steps:

• Preheat oven to 425 degrees. To roast carrots, place the carrots, olive oil, salt and pepper on a baking sheet, toss well and transfer to the oven. Roast, shaking occasionally until they are just beginning to brown, about 30 minutes. The carrots should be firm and not mushy. When they are cool enough to handle, cut the carrots in angled 1-inch slices. Transfer to a serving bowl. Add the remaining ingredients and toss well. Serve immediately or cover and refrigerate up to 4 hours.

ROASTED CARROT SOUP WITH ZA'ATAR-RUBBED ROTI

Steps:

• Preheat the oven to 400 degrees F.
• Whisk the oil, sumac, paprika, garlic, honey and salt and pepper to taste together in a small bowl. Put the carrots in a large Dutch oven, pour in the oil and spice mixture and toss to combine. Roast the carrots, uncovered, until they can easily be pierced with a fork and are slightly charred, about 40 minutes, tossing about halfway through the cooking time.
• Transfer the Dutch oven to the stovetop and place over medium-low heat. Add the broth, tomato and buttermilk. Cook until the liquid is warmed through, 5 to 7 minutes. Taste and add more salt if needed. Blend the soup with an immersion blender until creamy and smooth. Stir in the lime juice.
• Meanwhile, heat a large cast-iron skillet over medium heat. Once thoroughly hot, add a roti and cook until blistered and brown, about 1 minute on each side. Repeat with the other rotis. Spread a teaspoon of ghee over each roti, then sprinkle each with a teaspoon of za'atar or more if desired.
• Ladle the soup into bowls. Garnish each bowl with a dollop of yogurt, a drizzle of olive oil and a sprinkle of sumac. Serve the roti alongside the soup.