Everyone needs a few simple vegetable side dishes that can wow with the minimum of fuss. These roasted za'atar carrots - served with mint and feta - fit that bill nicely. They're easy to make and a great way to elevate a family dinner.
Za'atar is a Middle Eastern spice blend typically made with dried herbs, sesame seeds, and sumac. It adds a tangy flavour that pairs beautifully with the sharp feta and fresh mint mixed with the carrots. You can buy za'atar at most grocery stores, online, or you can try my Homemade Za'atar spice blend.
This recipe is perfect as a side dish for a roast dinner or as part of a meze spread.
Ingredients for za'atar roasted carrots
- Carrots - the fresher, the better.
- Lemon - brings a little acidity at the end. Substitute for a little honey if you'd like a sweet kick.
- Feta cheese
- Za'atar - as mentioned earlier, you can buy this from the store or easily make it at home if you have a well stocked spice rack. Try my Homemade Za'atar spice blend if you want to make it from scratch!
- Mint leaves
- Olive oil
Step-by-step guide to making za'atar carrots
- Preheat oven to 180C (350F).
- Mix carrots - add the peeled carrots to a large mixing bowl (1), along with the olive oil and za'atar. Mix well and make sure carrots are evenly coated in the za'atar (2).
- Bake - place the carrots on a sheet tray lined with baking/parchment paper, and wipe out the mixing bowl with paper towel and set aside for later. Make sure that the carrots are spread out and not too close together for the best result. Place the tray in the oven and cook for 40 minutes, turning the carrots half way through.
- Add flavours - remove the carrots from the oven and carefully pick up the parchment paper and slide into the cleaned mixing bowl. Add the mint leaves and feta cheese to the bowl. Stir well, and then slowly add the lemon juice to taste. Adjust seasoning with salt and pepper.
- Serve and enjoy!
Tips
- Make sure the carrots are spread out on the baking tray - you want the warm air to be able to get around the edges of the carrot so that they char up nicely.
- If you want to be fancy, you can use an oblique cut on the carrots. To make an oblique cut, hold the knife at a 45-degree angle, slice through the food, then rotate the ingredient a quarter turn and repeat, creating angled, wedge-shaped pieces.
- Choose carrots of similar size for even cooking - if you've got a mix, cut larger ones into smaller pieces to ensure they all roast at the same rate.
- Use multi-coloured carrots if you can find them.
What to serve with za'atar carrots?
Serving a roast dinner? Try pairing these za'atar roasted carrots with::
- The best roast potatoes
- Potatoes au gratin (aka scalloped or dauphinoise)
- "Rotkohl" German Braised Cabbage
Or as part of a meze spread?
Can I use different vegetables instead of carrots?
While this recipe is designed specifically for carrots, you can certainly apply the same flavors and cooking method to other root vegetables. Parsnips, sweet potatoes, or even butternut squash would work well with za'atar. Just keep in mind that cooking times may vary depending on the vegetable you choose. For harder vegetables like parsnips, you might need to increase the cooking time slightly, while softer vegetables like zucchini would require less time in the oven. Experiment and adjust as needed!
Is this dish suitable for kids?
Za'atar isn't typically spicy in the sense of being hot - it has a tangy, herby flavour. My kids love this dish! If you choose to make your own za'atar blend, you can adjust the flavours to your liking - see my Homemade Za'atar spice blend and adjust the flavours from there.
Make ahead, reheating and freezing za'atar carrots
The carrots are best eaten fresh. You can prepare them by peeling and coating with oil and za'atar ahead of time and keep covered in the fridge for a day before roasting.
To reheat, use a microwave on medium power and stir regularly, or cover with foil and bake at 160C (320F) until warmed through.
The carrots are unsuitable to freeze.
Add your own touch
- Rather than using lemon, you can add a sweet twist by adding a drizzle of honey or maple syrup. Don't over do it though! Or, you could use a balsamic glaze for both sweet and sour flavours!
- Spices - add a pinch of chilli flakes, Aleppo pepper, or smoked paprika for some heat or smokiness.
- Nuts - toss some toasted pine nuts or pumpkin seeds over the dish.
Za'atar roasted carrots
| Prep | Cook | Total |
|---|---|---|
| 5 mins | 40 mins | 45 mins |
- 1kg carrots, peeled and cut into 2.5-5cm (1-2") lengths
- 3 tbsp olive oil
- 4 tbsp za'atar store bought is fine, or try my recipe!
- 10g mint leaves, finely sliced about 2 tbsp
- 50g feta cheese, crumbled
- Juice of 1/2 a lemon sub for a little honey or maple syrup if you'd prefer it sweet
- Salt & pepper, to taste
- Preheat oven to 180C (350F).
- Mix carrots - add the peeled carrots to a large mixing bowl, along with the olive oil and za'atar. Mix well and make sure carrots are evenly coated in the za'atar.
- Bake - place the carrots on a sheet tray lined with baking/parchment paper, and wipe out the mixing bowl with paper towel and set aside for later. Make sure that the carrots are spread out and not too close together for the best result. Place the tray in the oven and cook for 40 minutes, turning the carrots after 20 minutes.
- Add flavours - remove the carrots from the oven and carefully pick up the parchment paper and slide into the cleaned mixing bowl. Add the mint leaves and feta cheese to the bowl. Stir well, and then slowly add the lemon juice to taste. Adjust seasoning with salt and pepper.
- Serve and enjoy!
