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Za'atar roasted carrots with a carrot top pesto

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 -6 servings

Ingredients

  • 1 bunch of rainbow carrots or any carrots of your choice washed and peeled (with the stems removed, washed, and set aside as well)
  • 1-2 tbsp of za'atar spice mix
  • 2-3 tbsp of olive oil
  • Sprinkle of salt/pepper
  • Corrot top pesto from Gjelina
  • 2 tbsp of pumpkin seeds lightly toasted
  • 1 tsp coriander seeds
  • 1/2 cup of carrot tops
  • 1/2 cup of flat-leaf parsley
  • 1/2 shallot minced
  • zest of one orange
  • zest of one lemon plus the juice
  • 2 cloves of garlic
  • 1 cup of good olive oil
  • 2 tbsp of grated pecorino romano
  • 1 tbsp of balsamic vinegar
  • a sprinkle of salt/pepper
  • For the yogurt sauce
  • 1 cup of full fat plain greek yogurt
  • the juice of one lemon
  • 1 tbsp of olive oil
  • 1/4 cup of chopped mint and chopped cilantro
  • a sprinkle of salt/pepper
  • option to add a sprinkle of za'atar spice here as well
  • 1/4 cup chopped pistachios for a garnish

Instructions

  • Preheat your oven to 475 degrees
  • On a sheet pan, lay out carrots and drizzle with 2 tbsp of olive oil. Sprinkle with 1 tbsp of za'atar spices and salt/pepper to taste. Toss gently to combine and relay on the baking sheet in an even layer.
  • Roast carrots in the preheated oven for 25-30 minutes, or until carrots are crisp and golden brown (don't overcook the carrots, you want them golden and with a slight char, but not "mushy").
  • Meanwhile, prepare the carrot top pesto
  • In a food processor, combine the toasted pumpkin seeds, chopped carrot tops and parsley, orange/lemon zest, lemon juice, shallot, garlic, coriander, and a sprinkle of salt pepper. Pulse a few times. With the food processor going, slowly drizzle in the olive oil until a "paste" has formed. Mix in the pecorino romano. Taste and adjust seasoning.
  • To create the yogurt sauce place yogurt, lemon juice, olive oil, herbs, and optional za'atar spice in a small bowl. Season with salt/pepper. Stir. Taste and adjust seasoning as necessary.
  • To serve place the roasted carrots on a serving dish. Add a generous serving of the yogurt sauce along with the carrot top pesto. Sprinkle with chopped pistachios and a sprinkle of za-atar spice. Serve and enjoy