All it takes is a little Za’atar seasoning and some labne to turn carrots from bland to wow in this Za’atar Roasted Carrots with Labne. Post may contain affiliate links.
Za’atar Roasted Carrots with Labne
I have to admit, when contemplating what to make for a side dish, carrots are definitely flying under my radar. I’m always looking for something exciting and carrots just don’t seem to be trending. They’re not kale or quinoa or whatever new superfood we are eating this week. They’ve been around forever. We even had them when I was a kid, which we know makes them ancient. But I’ll tell you what, we never had them like this! I am sure my grandmother never heard of Za’atar or labne. This Za’atar Roasted Carrots with Labne couldn’t be any easier, and it is amazing! My husband was out of town, so I actually ate these for 3 days in a row and I could have kept on eating them, they are that good!
If you’ve never experimented with Za’atar or labne before, let me tell you a little about them. Za’atar is a middle eastern spice blend. It is usually made with some combination of thyme, sumac, salt and sesame seeds. Some variations include oregano, marjoram, or cumin. I found mine at a wonderful farmer’s market in Atlanta. If you can’t find it, you can follow my link above to Amazon, or you can make your own Kitchn Za’atar. Labne or labneh is a soft cream cheese that is made from strained yogurt. I found mine at Earth Fare, but I also plan on making my own using this Yogurt Strainer.
I found this recipe from Cooking Light. This was so good. Dipping the spiced carrots into the yogurt cheese gave you the perfect combination of sweet carrots, earthy spiciness, and tartness from the cheese. This is definitely my new favorite way to eat carrots – and since my fabulous CSA, Weekly Fig gives me gorgeous carrots, this is going on the menu a lot!
- 2 1/2 tablespoons olive oil, divided
- 5 cups (2-inch thick) diagonally cut carrots
- 1 tablespoon za'atar
- 1 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cumin
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 6 tablespoons labne or Greek yogurt
- Preheat the oven to 425.
- In a large bowl, toss the carrots with 4 teaspoons of the oil. Add the za'atar, 1/2 teaspoon pepper, salt, and cumin. Toss to evenly coat the carrots. Arrange the carrots in a single layer on a baking sheet. Bake for 18 minutes or until tender and lightly browned, stirring every so often.
- Return carrots to the bowl and drizzle with the lemon juice.
- Serve carrots with labne. Drizzle with the remaining olive oil and a fresh grating of black pepper and sprinkle on the fresh parsley.