Roasted Carrots with Zaatar, Olives, and Feta

This combo can function as a main course or hearty side dish.

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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


  1. Heat oven to 400F
  2. Toss the carrots in a big glug of olive oil with the zaatar and a big pinch of salt
  3. Roast until tender and starting to caramelize on the outside
  4. Meanwhile combine the feta, lemon juice, zest, and chopped herbs with enough olive oil to coat (usually about 1/4 cup)
  5. Remove the carrots from the oven and transfer to a serving platter
  6. Scatter the olives all over and spoon the feta mixture all over as well