Roasted Carrots With Zaatar Recipes
ROASTED CARROT AND FETA SALAD WITH ZA'ATAR
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. To roast carrots, place the carrots, olive oil, salt and pepper on a baking sheet, toss well and transfer to the oven. Roast, shaking occasionally until they are just beginning to brown, about 30 minutes. The carrots should be firm and not mushy. When they are cool enough to handle, cut the carrots in angled 1-inch slices. Transfer to a serving bowl. Add the remaining ingredients and toss well. Serve immediately or cover and refrigerate up to 4 hours.
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- Preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper. Position an oven rack in the center position.
- Drizzle the olive oil over the carrots. You can do this inside a large bowl or over the baking sheet. Rub the oil over the carrots to make sure that the surface area of the carrots are covered in oil.
- Mix the za'atar and coriander inside a small bowl. Sprinkle about 2/3 of the spices over the carrots. Then, sprinkle in the salt.
- Line the carrots around the baking sheet. Bake the carrots for 20 to 25 minutes, until they're fork tender. If you are working with thin carrots (about 1/2 inch around the stem), the carrots will take about 20 minutes to cook. If you are working with carrots that are roughly 1 inch at the stem, they'll take about 25 to 28 minutes. You can always slice the thicker carrots in half to speed up the cooking time. Rotate the carrots halfway through roasting so that one side doesn't get too brown.
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- Combine 4 teaspoons oil and carrots in a large bowl; toss to coat. Add za'atar, 1/2 teaspoon pepper, salt, and cumin; toss. Carefully remove pan from oven. Arrange carrots in a single layer on pan. Bake at 425° for 18 minutes or until carrots are tender and lightly browned, stirring once after 10 minutes. Remove pan from oven. Place carrot mixture on a platter; sprinkle with parsley and lemon juice.
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