I LOVE carrots and they’re even better when they are roasted. You can seriously whip up this side dish in no time like a pro if you keep a few ingredients on hand like the shelf stable za’atar spice blend and some Greek Yogurt if you don’t have Labne. Throw some protein on it and that is dinner.
Roasted Carrots with Lemony Labne and Za’atar:
1 lb carrots, preferably organic (peel if they are NOT organic and don’t peel if they are, just wash them)
1 Tbs olive oil
2 Tbs Labne
2 Tbs Za’atar
1/4 tsp smoked paprika
Juice of 1/2 lemon
1/8 tsp salt
1/8 tsp pepper
Preheat the oven to 400 degrees.
Cover a baking sheet with parchment paper or oil it.
Trim and slice all the carrots lengthwise, about a cm thick and then slice in half so they are around 3 inches long.
Spread the carrots on the sheet and drizzle with the olive oil.
Roast for 45 minutes or until they are as tender as you like.
Stir them around 1/2 way through cooking time.
Remove from the oven onto your serving dish and let cool a bit.
Squeeze the lemon juice over the top, add a dollop of the labne and sprinkle the za’atar, smoked paprika, salt and pepper over the carrots.
Note: You can keep the carrots in an air tight container in the fridge and serve cold if you like, adding the lemon juice, labne and spices later.
Serves 3-4 as a side dish