Roasted Rainbow Carrots with Herbed Zaatar Yogurt & Hot Honey
Servings: 8
Cost: $10
These roasted carrots are earthy and caramelized, paired with a creamy herbed zaatar yogurt and finished with a drizzle of hot honey for a perfect balance of savory, cool, and sweet heat. It’s simple, healthy, and stunning enough for entertaining.
Print Recipe
Ingredients
Herbed Zaatar Yogurt
- 3/4 cup labneh or Greek yogurt
- 3 tablespoons chopped fresh chives dill, parsley, or cilantro
- Juice of 1 lemon
- 1 tablespoon zaatar or more to taste
- 1/2 teaspoon salt
- 1/4 teaspoon garlic purée
- Fresh black pepper optional
For the Carrots
- 1-2 bunches heirloom rainbow carrots
- 1/4 cup olive oil
- 1/4 cup honey
- Salt to taste
- Cayenne pepper to taste
- 2 tablespoons fresh thyme leaves to taste
To Serve
- Herbed zaatar yogurt
- Hot honey
- Arugula salad optional
Instructions
Step 1: Prepare the Herbed Zaatar Yogurt
- Finely chop your fresh herbs and combine them with the yogurt, lemon juice, zaatar, salt, and garlic purée. Mix until smooth and well blended. Keep chilled until ready to serve so the flavors can meld.
Step 2: Roast the Carrots
- Preheat your oven to 450°F.
- In a large bowl, toss the rainbow carrots with olive oil, honey, salt, thyme leaves and a pinch of cayenne for heat. Spread them evenly on a sheet pan.
- Roast for about 25 minutes, turning halfway through, until the carrots are tender and lightly caramelized on the edges. Sprinkle with fresh thyme leaves and toss lightly.
Step 3: Assemble and Serve
- Spread a generous layer of herbed zaatar yogurt on a serving plate. Arrange the roasted carrots on top, and serve with a side of hot honey.
- Serve alongside a simple arugula salad for a fresh, peppery contrast.