Observant readers may have noticed that Monday's salmon recipe came with a side of roasted carrots. Here's the recipe for them.
This is a simple recipe that makes use of za'atar, a Middle Eastern spice blend that contains ingredients such as thyme, sumac and sesame seeds (the specific ingredients of za'atar blends vary).
This recipe calls for baby carrots. Note that "baby carrots" are young, full-size carrots and not the "baby-cut" snack carrots that have been peeled, cut and shaped into little stubs and bagged. They usually come with the green tops still attached. Smaller ones can be roasted whole; larger ones should be cut in half lengthwise.
Balsamic Roasted Carrots with Za'atar
Adapted from Balsamic Glazed Carrots by Cravings of a Lunatic
1 bunch baby carrots, tops removed, peeled if desired, larger carrots (at least 1/2-inch thick) cut in half lengthwise
2 tbsp. extra-virgin olive oil
6 tbsp. balsamic vinegar
1 tbsp. za'atar spice blend
2 tbsp. chopped fresh parsley
1. Preheat oven to 400 F.
2. Place carrots in a large bowl, add the olive oil and vinegar and toss until the carrots are coated. Spread carrots on an aluminum-foil-lined baking sheet. Sprinkle with za'atar.
3. Roast the carrots for 20 minutes, then stir a bit with a spatula. Roast another 5 to 15 minutes, depending on how done you want the carrots (be sure they do not burn). Remove from oven and serve warm sprinkled with fresh parsley.