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    Home » Side Dishes

    Za'atar Roasted Carrots with Labne

    LAST UPDATED: March 23, 2019 PUBLISHED: March 1, 2018 By Pam Greer 21 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    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.   Roasted carrots are such an easy side dish and they get even sweeter when roasted!  Everyone loves these!

    Blue plate filled with roasted carrots and a dollop of labne on the side.

     

    Roasted Carrots are so Delicious!

    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!

    This will become your favorite roasted carrots recipe!

     

    What is Za'atar?

    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  Simple Authentic Za'atar.

    What is Labne?

    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.

     

    Blue plate with roasted carrots and a dollop of labne

    Za'atar Roasted Carrots with Labne

    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.  I found it in an old issue of Cooking Light.

    If you bought carrots with pretty green tops - save them and make this Carrot Top Pesto!

    Looking for more ways to use Za'atar

    Za'atar Chicken Tenders with Vegetables

    Oven Braised Buttermilk Chicken with Za'atar

    If you want to receive an email whenever a new blog post goes live, be sure and sign up for my email update list.  Sign up here.

    Za'atar Roasted Carrots with Labne.
    Print Pin Save Saved!
    4.97 from 33 votes

    Za’atar Roasted Carrots with Labne

    This carrot recipe is so simple, but it is amazing!  Za'atar and carrots are perfect together and serving them with labne is even better! 
    Course Side Dish
    Cuisine Mediterranean
    Prep Time 5 minutes
    Cook Time 18 minutes
    Total Time 23 minutes
    Servings 6 servings
    Calories 135kcal

    Ingredients

    • 2 ½ tablespoons olive oil divided
    • 5 cups diagonally cut carrots 2-inch thick
    • 1 tablespoon za'atar
    • 1 teaspoon freshly ground black pepper divided
    • ½ teaspoon kosher salt
    • ⅛ teaspoon ground cumin
    • ¼ cup chopped fresh flat-leaf parsley
    • 1 tablespoon fresh lemon juice
    • 6 tablespoons labne or Greek yogurt

    Instructions

    • Preheat the oven to 425.
    • In a large bowl, toss the carrots with 4 teaspoons of the oil. Add the za'atar, ½ 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.

    Notes

    If you're carrots came with bright green tops, save them and make Carrot Top Pesto.

    Nutrition

    Calories: 135kcal

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    Reader Interactions

    Comments

    1. April J Harris says

      March 12, 2018 at 11:57 am

      5 stars
      No wonder you enjoyed this dish so much, Pam. The flavours sound amazing and it looks so good. I always get lots of carrots in my organic vegetable box so I'm pleased to find such a tasty recipe to try them in. Pinning and sharing. Thank you so much for being a part of the Hearth and Soul Link Party!

      Reply
    2. Cheryl says

      March 02, 2018 at 7:34 am

      4 stars
      I have not tried that spice but now that you have shared this recipe I will give it a try. Sounds wonderful and not to spicy. Yes, I ate carrots as a kid and I’m a lot older than you Pam. They are still one of my favorite vegetables. Thanks for sharing.

      Reply
    3. Nancy says

      March 02, 2018 at 7:31 am

      Sounds good! I actually never cook with carrots Don't know why not, I like them.

      Reply
    4. Deanna says

      February 06, 2018 at 9:19 am

      i am in love with the seasoning on these carrots! I love that aromatic smell as they cook up! YUM!

      Reply
    5. Shashi at SavorySpin says

      February 06, 2018 at 8:33 am

      I haven't experimented much with za'atar - but this sounds delicious - those za'atar spiced carrots teamed up with cheese yogurt - yum!

      Reply
    6. Jenni says

      February 06, 2018 at 7:47 am

      5 stars
      These sound fantastic! I love za'atar, and I bet roasted carrots would be amazing with it!

      Reply
      • Pam Greer says

        February 06, 2018 at 8:00 am

        They are!

        Reply
    7. Jessica Fasano Formicola says

      February 06, 2018 at 7:28 am

      5 stars
      This flavor! I want to make these a meal they look so good.

      Reply
      • Pam Greer says

        February 06, 2018 at 8:01 am

        I had them for lunch!

        Reply
    8. Anna says

      February 06, 2018 at 7:21 am

      5 stars
      I love making my own Za'atar blend, such a wonderful combination of spices and flavours! And I can only imagine how good these carrots must taste! Will be trying this for sure!

      Reply
      • Pam Greer says

        February 06, 2018 at 8:01 am

        I've never made my own blend!

        Reply
    9. Chris says

      March 14, 2017 at 8:13 pm

      I love roasted carrots and this particular spin is one we haven't tried....yet!

      Reply
    10. Miz Helen says

      March 14, 2017 at 4:55 pm

      Your Carrots will be fantastic! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
      Miz Helen

      Reply
    11. Jessica A Jannenga says

      March 08, 2017 at 11:15 am

      I know you posted this accendentally but yum! I would like the recipe, I love carrots!
      thanks for linking
      jess xx
      http://www.elegantlydressedandstylish.com

      Reply
    12. Sarah says

      March 06, 2017 at 8:26 pm

      I agree! Carrots don't always pop up as the start side dish but oh my word, they're always a hit! This recipe looks and sounds wonderful, I'm sure they'd be a shining star on any table!

      Reply
    13. Suchi Modi says

      March 06, 2017 at 8:25 pm

      I love zaatar! I have all three in my fridge right now so looks like this will be in my dinner tomor.

      Reply
    14. Jennie Durren says

      March 06, 2017 at 6:27 pm

      Ooooh I love za'atar and I love carrots. I'm going to try this next time we do roasted carrots - probably pretty often in the spring!

      Reply
    15. Sarah @ Champagne Tastes says

      March 06, 2017 at 6:11 pm

      I just happen to have a whole jar of zaatar that needs used! This sounds delicious!

      Reply
    16. Stephanie@ApplesforCJ says

      March 06, 2017 at 6:05 pm

      I've never really experimented with zaatar before but I'm always looking for new ways to eat carrots. This looks like a great one to try.

      Reply
    17. Ellen Pilch says

      March 06, 2017 at 5:46 pm

      These do look good.

      Reply
    18. Ann says

      March 06, 2017 at 3:35 am

      Since my go to recipes for roasted carrots are honey, soy and ginger; or cumin, lemon and olive oil I plan to give this a try.

      Reply

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