Za’atar Roasted Carrots (with a garlicky yogurt sauce)

Earthy yet vibrant, sweet yet savory, these Za’atar Roasted Carrots take a classic dish to the next level. Paired with a cool, garlicky herb yogurt, this roasted vegetable side delivers a depth of flavor that’s sure to impress. These carrots pair well with almost anything—perfect for adding a little spice to your Thanksgiving table, especially if you’re looking to mix it up.

WHAT YOU’LL NEED FOR ZA’ATAR ROASTED CARROTS

ZA’ATAR ROASTED CARROTS

• Carrots – This recipe uses 2 bunches of heirloom carrots, roughly 20 to 24 medium to small whole carrots. Heirloom carrots are easy to spot by their leafy tops, which you’ll remove before roasting them whole. Roasting the carrots whole helps them become tender while preventing them from drying out or burning.
• Za’atar – If you don’t already have a jar of za’atar in your pantry, it’s time to add it to your spice collection. Za’atar is a flavorful spice blend typically made with thyme, oregano, marjoram, sumac, and sesame seeds. However, the mix can vary depending on the region—it may lean heavily on sumac or have a coarser texture. Personally, I prefer a more finely ground version, but almost any type will work well for this recipe.
• Sumac – If you’ve never cooked with or tasted sumac before, get ready – it’s an incredible spice. Made from ground sumac berries, this popular Middle Eastern ingredient is bright and tangy, with a citrusy yet earthy flavor. It delivers a burst of complexity, combining subtle lemony notes with a hint of floral undertones.
  
  Sumac might be a bit harder to find and can be bought online from The Spice House HERE. For 10% off use my code THEBOLDAPPETITE
• Olive Oil – Both regular olive oil as well as extra virgin olive oil work here.

GARLICKY HERB YOGURT SAUCE

• Greek Yogurt –Any thick unflavored Greek yogurt works here, full-fat, 2%, or non-fat. My go-to is always Fage. The thick and creamy texture, as well as the cooling tang, lends very well to a savory yogurt sauce.
• Garlic – Fresh only, preferably grated over a microplane.
• Olive Oil – Avoid extra virgin olive oil, stronger varieties can overpower the yogurt and herbs.
• Cilantro

TOOLS NEEDED

• Sheet Pan or Baking Sheet – Use a large sheet pan to ensure the carrots can roast in a single layer, giving them enough space to cook evenly and develop a nice caramelized exterior. I personally like to use half sheet Nordic Ware pans for larger dishes like this one. (*affiliate link)

HOW TO MAKE ZA’ATAR ROASTED CARROTS

Make the Yogurt Sauce – In a large bowl, combine the yogurt, olive oil, grated garlic, finely chopped cilantro, and a pinch of salt. Mix thoroughly, then refrigerate to allow the flavors to meld while the carrots roast.

This yogurt sauce is a good one to prep a day in advance. Just keep in mind the longer it sits the more the garlic flavor will come out.

Clean + Trim the Carrots – Thoroughly clean the carrots, scrubbing away any dirt that tends to settle near the stem. Trim off the leafy tops, and either discard them or save them for another recipe. Dry the carrots well. Since we’re using heirloom carrots, there’s no need to peel them beforehand—their skins add to the rustic charm and flavor.

Season + Roast- Preheat the oven to 375°F. Arrange the carrots in a single layer on a large sheet tray. Drizzle them generously with olive oil—about 2 tablespoons, or more if needed to ensure all the carrots are well coated. Not enough olive oil can cause the carrots to burn and turn bitter. Season generously with salt, then sprinkle with za’atar and sumac. Toss everything to coat evenly, then roast for 30–40 minutes, or until the carrots are fork-tender.

RECIPE VIDEO

STORING/REHEATING

These za’atar roasted carrots and the garlicky yogurt are best stored separately. The carrots can be stored in an airtight container in the fridge for 2-3 days. When ready to reheat place back in the oven at 350 until warmed throughout, you can also microwave them in 30 second intervals. The yogurt sauce can also be stored in the fridge for 4-5 days.

Need more vegetable sides? Check out the below.

Balsamic Roasted Grapes and Brussels Spouts
Honey Pancetta Brussels Sprouts