Roasted Carrots With Homemade Zaatar Recipes
ZA'ATAR ROASTED CARROTS
Za'atar Roasted Carrots are a nice change from traditional roasted carrots. The earthy za'atar mixed with the fresh parsley adds a nice flavor to the natural sweetness that roasting carrots brings out.
Provided by Julia
Categories Vegetarian, Side Dish
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. In a large mixing bowl whisk together the olive oil, garlic, za'atar, salt and pepper. Add the carrots and toss until the carrots are covered. Line a baking sheet with parchment paper or foil and spread the carrots in an even layer on the baking sheet. Roast in the oven for 30-35 minutes or until the carrots are tender, flipping the carrots over once. Remove from the oven and sprinkle with fresh parsley.
ROASTED CARROTS WITH HOMEMADE ZA'ATAR
This a such an awesome veggie dish that my daughters love a lot. They didn't like carrots but they can't have enough of this one flavored with za'atar spice mix. Quick, simple, and easy.
Provided by L_Song
Categories Appetizers and Snacks
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut carrot pieces lengthwise into strips.
- Combine olive oil, sesame seeds, oregano, thyme, sumac, pink salt, and pepper in a bowl. Add carrots and toss to coat; spread carrots onto a baking sheet in a single layer.
- Bake in the preheated oven until tender and lightly browned, about 20 minutes. Broil carrots until thoroughly browned, 3 to 5 minutes more.
Nutrition Facts : Calories 55 calories, Carbohydrate 7.6 g, Fat 2.7 g, Fiber 2.4 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 243.9 mg, Sugar 3.4 g
ROASTED CARROTS WITH ZA'ATAR
Steps:
- Preheat 2 baking sheets in a 450 degree oven. Quarter 4 pounds carrots lengthwise and toss with 1/4 cup olive oil and 3/4 teaspoon each salt and pepper. Spread on the hot baking sheets and roast until browned, 18 to 20 minutes. Toss with 4 teaspoons za'atar (a spice blend available at Middle Eastern markets), 3 tablespoons chopped parsley and the juice of 1 lemon.
Nutrition Facts : Calories 156 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 262 milligrams, Carbohydrate 22 grams, Fiber 6 grams, Protein 2 grams, Sugar 11 grams
ROASTED CARROTS WITH ZA'ATAR RECIPE
Recipe for roasted carrots flavored with olive oil and Middle Eastern za'atar seasoning.
Provided by Anita Schecter
Categories Side Dish
Time 40m
Number Of Ingredients 3
Steps:
- Gather the ingredients. Preheat the oven to 375 F.
- Peel the carrots with a vegetable peeler and place them on a baking sheet. Drizzle with the olive oil and sprinkle on the za'atar seasoning.
- Roast for 30 to 45 minutes or until the carrots are tender.
- Serve and enjoy.
Nutrition Facts : Calories 101 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, Sodium 81 mg, Sugar 4 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g
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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- Line a baking sheet with parchment paper. Toss the carrots together with the olive oil, za'atar and sea salt until coated. Spread in an even layer and roast in the oven until browned and caramelized, about 30 to 40 minutes.
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- Heat the oven to 400 degrees and line with a Silpat, nonstick foil, or parchment. Lay the carrots on the pan and drizzle a couple of tablespoons of olive oil over the carrots, rolling them to coat them completely. Sprinkle with a light dusting of za’atar and salt.
- Roast the carrots for about 15 minutes, then turn them over and roast for another 15 minutes or until a knife pierced through the thick end of a carrot meets no resistance.
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- Turn the broiler on in your oven. Remove the greens if they are still attached to the carrots. Scrub the carrots clean under water, but don’t bother peeling them. Split the carrots in half lengthwise (or quarter if necessary) so all the carrots are equal thickness. Place the carrots on a rimmed baking sheet.
- Toss carrots with your hands until they are all coated evenly with the carrots and spices.Place the carrots under the broiler and roast for 8 to 10 minutes, carefully turning the carrots halfway through the cooking to make sure the carrots are charred on both sides.Once the carrots are charred and roasted, move to a serving plate. Drizzle the pomegranate molasses over the carrots and sprinkle the pomegranate seeds over the carrots before serving.
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Estimated Reading Time 5 mins
- Roast the carrots for 20 to 23 minutes, or until the carrots are crisp tender, so that a fork inserted into the middle of one yields a little bit of resistance.
- Remove the pan and drizzle the carrots with honey. Return the baking dish to the oven for an additional 5 to 7 minutes, or until the carrots are tender and gently caramelized. Sprinkle with fleur de sel. Keep warm.
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Estimated Reading Time 3 mins
- Prep the carrots by trimming and washing. Cut the tops off the carrots leaving about 1/2" attached to the carrot. Reserve the carrot top greens for the garnish. With a paring knife, gently scrape off any black lines at the base of the carrot top, then rinse and dry the carrots. Leave the little tails on the ends of the carrots.
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- While the carrots are roasting, prepare the couscous. Heat a saucepan over medium heat. Add the 2 tsp. of olive oil and the couscous. Saute the couscous in the olive oil for 2 minutes to soften and toast. Pour in the stock or water and cover. Cook the couscous for 10 minutes.
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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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