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.