Image: Mette Nielsen
Roast Carrots with Za'atar
¼ cup olive oil
2 tablespoons za’atar*
2 pounds carrots, scrubbed and cut lengthwise into sticks, about 2-inches wide
1 cup hummus or more for serving
1 tablespoon lime juice, or more to taste
*DIY Za’atar Spice Blend
Makes about 1 cup
A Middle Eastern spice mix of dried thyme, oregano, marjoram, sumac, toasted sesame seeds and salt dates back to the Middle Ages and is a surefire way to lift roast vegetables, hummus, chicken, or fish up a notch. Make it in smaller batches and store in glass jar in the cupboard.
2 tablespoons sesame seeds
½ cup sumac
¼ cup dried thyme
¼ cup dried oregano
1 teaspoon coarse salt
In a small bowl, stir together all of the ingredients. Transfer to an airtight container and store for up to six months.
Serves 4 to 6
Try this with parsnips, turnips, sweet potatoes, rutabagas, or a mix of these root vegetables and serve them over hummus.
Place a baking sheet in the oven and preheat to 425 degrees. In a large bowl, stir together the oil and za’atar. Add the carrots and toss to coat. Transfer the carrots to the hot baking sheet and arrange in an even layer. Drizzle any leftover oil over the carrots. Roast until the carrots are tender and browned all over, about 20 to 25 minutes, stirring halfway through.
To serve, spread the hummus onto a platter and arrange the carrots over the hummus. Drizzle with more lime juice to taste.