Za’atar Roasted Carrots With Dates and Pine Nuts

Serving Size: 10

Za’atar roasted carrots served with dates, pine nuts and topped with fresh thyme and mint. The perfect flavorful and nutritious veggie dish to serve as a side dish or appetizer. Delicious!

Recipe by: Something Nutritious

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45

Recipe Serving Size10

Cooking Tools Required

Box grater, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Roasting Pan, Sharp Knives, Vegetable Peeler

Ingredients

2.5 pound carrot peeled
5 tablespoon extra virgin olive oil
2.5 tablespoon za'atar
1/2 teaspoon cumin
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup pine nuts
6 Medjool date pitted and diced
3 teaspoon fresh thyme
2 tablespoon fresh mint chopped optional

Instructions

Preheat the oven to 400°F.
Peel and slice the carrots diagonally and toss them in a bowl with the olive oil, za’atar, cumin and a pinch of salt & pepper. Mix well.
Transfer to a baking sheet lined with parchment paper and spread the carrots so that they’re not overlapping.
Bake for about 30 minutes, flipping the carrots halfway through.
While the carrots are baking, heat a small pan on medium heat. Toast the pine nuts in a dry pan over medium heat for 1 to 2 minutes.
In a large mixing bowl, stir together the roasted carrots, pine nuts, dates, thyme and mint.
Transfer to a serving bowl and garnish with extra sprigs of thyme, if you'd like.

Nutrition