Za’atar Spiced Carrots with Lemon Tahini Drizzle
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What does this food offer in terms of nutrients and physical nourishment?
Protein (tahini, seeds)
Carbohydrates (carrots, pom seeds)
Fat (olive oil, tahini)
Fiber (seeds, pomegranate, carrots)
Other (tahini contains minerals phosphorus, selenium, and copper, carrots are a good source of vitamin A)
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What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Sweet
Savory
Nutty
Earthy
Tangy
Acidic
Warm
Cozy
Light
Fresh
Herby
Chunky
Chewy
Firm
Growing up, I only are raw or boiled carrots. I’ve always liked them, but I’ve never really felt a craving for them. These carrots, though, I think about constantly. Roasted carrots add the perfect rich sweetness to any savory dish. And I would be lying if I didn’t half the pan as a snack during shooting this recipe. That’s how good they are!
In this recipe, the humble carrot pairs with traditional Middle Eastern spice blend Za’atar, a toasted blend of sesame seeds, sumac, coriander, dried oregano or thyme, and salt. The ingredients vary by region but all za’atar is earthy and herbaceous with the tiniest sharp hint of citrus from sumac. It can be used in marinades for meats, to top dips like hummus or finish really any kind of dish from flatbreads to soup. One of my favorite ways to use it is to top vegetables (like carrots, obviously) and mixed with olive oil as an easy flavor-packed dressing.
Za’atar can typically be found in the spice or seasoning section of grocery stores but you can also find it at Middle Eastern markets and online. A little goes a long way so although it’s a pricier spice blend, it will last you quite a while!
To top it all off, another Middle Eastern staple, tahini or tahina, makes the perfect, creamy dressing. Tahini, or ground sesame seed paste, originated in Persia and traveled to Israel and the rest of the Middle East shortly after. The history is quite interesting and if you’re interested in food history, you can learn more about it on the Bodrom Restaurant’s website. Tahini, and sesame seeds, are great sources of healthy fats, protein, fiber, iron, calcium, and magnesium. It has a creamy peanut butter-like texture and has a deep earthy, almost bitter, flavor. It can be eaten on it’s own as a spread or combined with other ingredients to create sauces, dressings, marinades, hummus, and even baked goods. If you’re new to tahini, I highly recommend making this dressing as your introduction. The lemon and garlic help cut the bitterness and lift the sesame flavor. Tahini can be found at most grocery stores — including Trader Joe’s — look for it near the nut butters or Middle Eastern foods.
Allergens: Sesame
Servings: 2-4
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Ingredients:
12 whole carrots, tops removed and peeled or scrubbed
1/2 tsp za’atar seasoning blend (Can be found in the Middle Eastern or spice section of grocery stores)
1 tsp avocado or high heat cooking oil
Tahini Lemon Drizzle:
4 tbsp tahini
2 tbsp olive oil
Juice of 1 lemon
1/4 cup + 2 tbsp of water
1/4 tsp salt
1 clove garlic, minced
(Makes 1 cup total)
Optional (but recommended) garnish:
Pumpkin seeds
Pomegranate arils
Fresh mint
Directions:
Preheat oven to 400F.
Drizzle oil onto baking sheet, place carrots on sheet and gently roll them around so they are coated with oil.
Add za’atar seasoning and bake for 40-45 minutes or until carrots caramelize.
In a small mixing bowl, whisk together drizzle ingredients until smooth and creamy.
Drizzle lemon tahini sauce onto carrots and top with desired garnish. Serve warm as a side for lunch or dinner, or as a snack.
Tip: Use the remaining lemon-tahini sauce as a salad dressing or as a dip for kebabs, fresh veggies, or pita bread.
