• jahan lakhani

Za'atar Roasted Carrots with Lemony Yogurt

For those of you who don't know what za'atar is, its a Middle Eastern spice blend (think flavours of thyme, sesame, sumac, oregano and some other things). Za'atar can literally go on anything (and in my house it has been because I bought the biggest jar of it). Put it on chicken, tomato salad, all the cooked vegetables or even dip your raw vegetables in them for all I care (that was rude, I care and I think you should). For those of you who prefer, you can make the spice blend (pretty easily) at home if you so choose. If you decide to not make these weeknight-easy, delicious carrots (and radishes), at least try za'atar on something else, you'll thank me.

Prep Time: 5 minutes

Total Time: 30 minutes

Difficulty: easy

Serves 4


1 lb tri-coloured carrots

1/2 lb french breakfast radishes (round radishes will work too)

2 garlic cloves, grated

2 tbsp fresh lemon juice

2 tsp za'atar

1/2 tsp turmeric powder

1 tbsp olive oil

1/3 cup greek yogurt (preferably full fat)


Preheat the oven to 350 degrees F.

Trim ends off of carrots and radishes (however you prefer them) and place them in a large bowl.

In a small bowl, mix half the garlic, 1 tablespoon of the lemon juice, za'atar, turmeric and olive oil.

Pour mixture over vegetables and toss well.

Spread vegetables onto a baking sheet, ensuring none are overlapping.

Place in oven for 20 minutes or until tender.

While the veggies are in the oven, combine the greek yogurt with the remaining lemon juice and garlic, stir well and keep in the fridge until you are ready to eat.

To serve, spoon the yogurt onto the serving plate (and spread it around so it's not in one big pile, you should feel fancy doing this) and top with the vegetables.

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