I was first introduced to za’atar and sumac by a guest chef during a cooking class when I owned dish, and she made a Middle Eastern fattoush. I’ve added these spices to my list of pantry essentials. Both are amazing with carrots.
Serves 4
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1 teaspoon (5 mL) za’atar
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1 tablespoon (15 mL) maple syrup
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2 tablespoons (30 mL) olive oil
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1 tablespoon (15 mL) sesame seeds
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Salt
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Freshly ground pepper
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1 bunch (1 pound/500 g/8 to 9 large) carrots, halved lengthwise
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1 handful baby watercress, trimmed, or daikon or any microgreen
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Plain Greek yogurt
Preheat oven to 425 degrees F (220 C). Line a baking sheet with parchment paper.
In a bowl, combine za’atar, maple syrup, oil, sesame seeds, salt and pepper. Add carrots, tossing to coat, then spread out on the baking sheet. (Carrots may be prepared up to this stage several hours in advance.)
Roast uncovered in preheated oven for 30 to 40 minutes, or until soft and caramelized.
Serve hot with watercress and yogurt.
