Roasted Carrots with Za’atar
Yield: 6 servings (recipe easy to halve or double; use second sheet pan as needed)
A singular spice rub, a sprinkle of feta, and a quick stint in a hot oven will reinvent cooked carrots and add delicious variety to your usual veggie routine. Enjoy with with chicken, steak, pork, lamb, ham, or virtually any protein.


  • 1½ pounds carrots washed, peeled and cut into thick sticks*
  • 1½ tablespoons (21ml) olive oil
  • 1 teaspoon each za’atar and ground cumin
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Optional topping: ⅓ cup crumbled feta cheese (I like a goat milk feta**)
  • Optional garnishes: chopped fresh parsley, cilantro, or mint; a drizzle of honey or hot honey; a squeeze of lemon juice


  1. Preheat the oven to 425°F and line a large, rimmed baking sheet pan with parchment paper or greased foil if broiling.

    In a small bowl, combine all the seasonings (za’atar, cumin, salt, and pepper). Toss the carrots with oil and seasoning. (Tip: I do this right on the baking sheet, but you can use a bowl if you prefer. I also use my hands to rub the spices over the carrots, helping to evenly distribute them.)

    Arrange the carrots in a single layer on the baking sheet, and bake for about 15 minutes, depending on thickness of the carrots and preferred level of doneness. Start checking after about 12-13 minutes. I like the carrots to be tender with a hint of resistance when pierced with the tip of a sharp knife.

    If using feta, you can sprinkle it over the cooked carrots. Or for a hint of char on the top of the carrots and feta, set the oven to broil, push the carrots together on the baking sheet, and then sprinkle with the feta. Broil on the top rack, watching very closely, for a minute or two or until golden brown in spots.

    Serve warm, with optional herb or garnish of choice, if desired.

    Storage: Cooked carrots will keep for up to 5 days in the refrigerator.


*Young fresh carrots or baby carrots can be left whole and may require less tim

**A block of feta in brine rather than the drier, pre-crumbled variety will work better here. If using the latter, you may enjoy simply sprinkling it over the cooked carrots and skipping the broil step.

Need a dairy-free recipe? Omit the feta (the carrots will still be very flavorful) or serve it on the side so those who wish to use it can sprinkle over their portions.

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