These easy roasted carrots are elevated with a Middle Eastern za’atar spice blend, roasted until caramelized with lightly charred edges, then finished with fresh thyme and crunchy toasted almonds. This fragrant side dish will be the star of your next meal!
A Closer Look at the Ingredients
- Carrots: Both orange and rainbow carrots work well here. Try to cut the pieces about the same size so they cook evenly.
- Za’atar spice blend: I highly recommend making a large batch of my homemade za’atar for all your everyday cooking needs. A high-quality store-bought version works too—just check the ingredient list and avoid fillers like citric acid or flour. You should see thyme, sumac, and sesame seeds front and center. Be sure to taste your za’atar first and adjust the added salt as needed, as blends can vary in saltiness.
- Red pepper flakes: For a little bit of heat. Feel free to leave them out if you’re sensitive to spice.
- Olive oil: Fat is essential for proper caramelization in the oven and helps carry the flavor of the spices.
- Sliced almonds: Once toasted, these turn into little flavor bombs that add crunch and nuttiness. Chopped pistachios make a great substitute if that’s what you have on hand.
- Fresh thyme: A sprinkle of fresh thyme at the end adds brightness and herbiness that complements the za’atar spice blend.
- Freshly ground black pepper: A final touch that brings everything together and sharpens the flavors.
How to Roast Carrots
Roasting is hands-down my favorite way to eat carrots. High heat intensifies their natural sweetness, and those dark, caramelized spots? Pure magic!
Here’s how to get the best results every time:
- Use a hot oven: High heat (425°F / 220°C conventional or 400°F / 200°C fan-forced) encourages browning and caramelization.
- Preheat your sheet pan: Starting the carrots on a hot surface jumpstarts browning on the side in contact with the pan.
- Choose the right cooking surface: If lining your pan, aluminum foil conducts heat well. A bare metal sheet pan is even better for maximum browning.
- Don’t overcrowd the sheet pan: Overcrowding = steaming. Leave a little space between each piece so they roast.
- Flip halfway through: This ensures caramelized goodness on both sides and even cooking.
- Mind your oven rack: The middle (or slightly upper-middle) rack is ideal.
Troubleshooting tip: If the carrots look beautifully roasted on the outside but aren’t tender enough, move them to the lower third of the oven, reduce the heat slightly, and roast for another 5–10 minutes.
Roasted Carrots with Za’atar and Almonds
These easy roasted carrots are elevated with a Middle Eastern za’atar spice blend, roasted until caramelized with lightly charred edges, then finished with fresh thyme and crunchy toasted almonds. This fragrant side dish will be the star of your next meal!
Equipment
- sheet pan
- skillet / pan
Ingredients
- 1½ lbs carrots (700g)
- 3 Tbl olive oil (divided)
- 1 Tbl
za’atar spice blend - ¼ tsp kosher salt
- ¼ tsp red pepper flakes (adjust to taste)
- 1 Tbl sliced almonds
- 1 tsp fresh thyme
- freshly ground black pepper
Instructions
- Preheat the oven to 425°F (220°C) conventional or 400°F (200°C) fan-forced/convection.
- Place a baking sheet (lined with aluminum foil or left bare) in the oven to preheat.
- Peel the carrots and cut them diagonally into 2-inch (5 cm) pieces.
- Add the carrots to a large mixing bowl with 2 Tbsp olive oil, za’atar, salt, and red pepper flakes. Toss well to evenly coat.
- Carefully remove the hot baking sheet from the oven. Spread the carrots in a single layer, leaving a bit of space between each piece. Reserve the mixing bowl—no need to wash it.
- Roast on the middle or slightly upper-middle rack for 15 minutes, then remove and flip the carrots. Return to the oven and roast for another 15 minutes, or until tender and nicely caramelized. Add a few extra minutes if needed.
- While the carrots roast, toast the sliced almonds in a dry skillet over medium-low heat, stirring often, until golden and fragrant. Set aside.
- Transfer the roasted carrots back to the mixing bowl. Add the remaining 1 Tbsp olive oil, fresh thyme, toasted almonds, and a few grinds of black pepper. Toss gently to combine.
- Serve warm and enjoy.
Did you make these Roasted Carrots with Za’atar and Almonds?
Please let me know how this recipe turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.
Looking for more delicious veggie recipes? Try my Vegetarian Shepherd’s Pie, Roasted Red Cabbage and Sweet Potato with Tahini Sauce, or One Pot Smoky Tomato White Beans.