I wasn’t much of a cooked carrot eater until last year, buuut I got my hands on some Za’atar seasoning and game changer.
I don’t really measure when I cook, but I promise you can’t really mess it up. Just start small, you can always add more.
Ingredients:
Heirloom Carrots (Regular is fine too, I just like the color)
Greek Yogurt (enough to spread on the bottom of the plate)
1/2 Lemon
A Sprinkle of Sunflower Seeds
Za’atar Seasoning (to taste)
Salt + Pepper (to taste)
What to Do:
Wash, snip and save carrot tops for salad or pesto.
Roast carrots in oven at 400 degrees – Sprinkle with Olive Oil before you roast.
Spread greek yogurt on bottom of plate, top with roasted carrots.
Add lemon, and all seasonings to taste.
Garnish with Sunflower seeds.