15 Sep Za’atar Roasted Carrots with Feta Greek Yogurt Sauce
Za'atar Roasted Carrots with Feta Greek Yogurt Sauce
A delicious side dish that marries the simple beauty of the humble carrot with the bold flavors of the middle east.
- 1 Pound of Carrots, Peeled and cleaned with 1" Stem left and sliced vertically through the stem
- 2 Tablespoons Za'atar*
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1 Teaspoon Kosher Sea Salt
- 1/2 Cup Feta Cheese
- 1/2 Cup Greek Yogurt
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon Za'atar
- 1 Teaspoon Lemon Zest
- Preheat oven to 475 degrees with large sheet pan inside the oven while heating.
- In a mixing bowl, toss carrots with olive oil, za'atar, and salt. When oven is preheated, place carrots cut side down on the hot sheet pan, making sure to give carrots space on the pan.
- Roast carrots for about 20-30 minutes until bottoms are golden brown. Flip carrots and cook additional 10 minutes. Remove from oven and toss with butter.
While carrots are cooking, make your sauce
- In a food processor combine feta, yogurt, and olive oil and mix until smooth. Stir in za'atar and lemon zest.
- Spread a swoosh of sauce on the plate or platter, arrange carrots on top, and garnish with more za'atar.
- I used the heirloom carrot variety Chantenay, but these are great with anything from rainbow to Parisian to the garden variety orange. Just pick the freshest ones for the best flavor!
- Za'atar is a middle eastern spice blend made of sesame seeds and mixed herbs like sumac, oregano, and thyme (varies from blend to blend). In Israel, you put in on everything from pita chips to pizza. If you can't find, you can make your own, customizing the ratios of the herbs to your liking. Check out this post for a basic simple recipe: http://www.101cookbooks.com/archives/zaatar-recipe.html
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