Roasted Carrots with Zaatar, Olives, and Feta
This combo can function as a main course or hearty side dish.
Ingredients
2 lbs carrots, washed and trimmed
1 tsp zaatar
4 oz feta, crumbled
1 lemon zest and juice
5 sprigs parsley, cilantro, mint and or dill, roughly chopped
1/2 cup pitted green or dry cured black olives
Method
- Heat oven to 400F
- Toss the carrots in a big glug of olive oil with the zaatar and a big pinch of salt
- Roast until tender and starting to caramelize on the outside
- Meanwhile combine the feta, lemon juice, zest, and chopped herbs with enough olive oil to coat (usually about 1/4 cup)
- Remove the carrots from the oven and transfer to a serving platter
- Scatter the olives all over and spoon the feta mixture all over as well
