Roasted Rainbow Carrots with Za'atar
Ingredients
- 2 lbs rainbow carrots scrubbed, tops trimmed
- 3 tbsp olive oil
- 1 tsp salt
- 2 tbsp za'atar
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 2 tbsp pomegranate seeds
- 2 tbsp chopped fresh parsley
Instructions
- Heat the oven to 425°F and line a sheet pan with parchment.
- Halve any thick carrots lengthwise so all pieces are roughly the same width.
- Toss the carrots with olive oil and salt directly on the pan.
- Roast 20 to 25 minutes, turning once, until the edges are charred in spots and a knife slides in with no resistance.
- Whisk the tahini, lemon juice and water together until pourable; add more water a teaspoon at a time if it seizes up.
- Spread the tahini sauce over the bottom of a serving platter.
- Lay the roasted carrots over the sauce and sprinkle generously with za'atar.
- Finish with pomegranate seeds and parsley just before bringing it to the table.
Good to Know
The tahini sauce can be whisked up to 3 days ahead and kept covered in the fridge.