I first tasted za’atar when I was a little girl growing up in Southeast Michigan. Dearborn, Michigan has the largest Lebanese population in the US so we would visit there once a month to eat delicious trays of baklava, hommus, pita, shawarma, etc. in family owned cafes. I have memories of the wafting warm smells of fresh pita covered in olive oil and dusted in spices like sumac, oregano, marjoram, roasted sesame seeds and thyme, all of which create the tangy and flavorful za’atar spice blend. I was instantly addicted.
I now use this spice blend in so many of my everyday recipes. It’s so delicious, especially combined with creamy sheep’s milk feta, fresh mint and lemon juice. This is a perfect side to any meal. Feel free to omit the feta if you’re dairy free or doing a Whole30!
Za’atar Roasted Carrots with Feta & Mint
- 1 bunch of carrots usually 6-8 carrots per bunch
- 2 tbsp za’atar
- 1 tsp sumac
- 1 tsp lemon juice
- 1 tsp coarse salt or pink salt
- Pepper to taste
- 1-2 tbsp olive oil
- 1-2 tbsp of crumbled feta Omit if dairy free or doing Whole30
- 2 tbsp of chopped mint
- Preheat oven to 375 degrees F.
- Peel and wash carrots. Dry thoroughly.
- Assemble carrots on a lined baking sheet.
- Add olive oil, za’atar, sumac, salt, pepper and lemon juice on top of carrots.
- Use hands to massage seasonings onto all carrots.
- Roast in oven for 30-40 minutes or until carrots are tender and cooked.
- Add feta and chopped mint on top.
- Serve immediately! (Pro tip: scrape extra seasonings from pan and put it on the carrots – you won’t want to waste this!)