Za'atar Roasted Carrots
A simple dinner party dish topped with pistachios & dill
A simple dinner party dish topped with pistachios & dill
This is a very-easy-to-prep dinner party dish that never gets old. I love using Sunny’s tahini dips for the ease while hosting: no blenders or hand-mixers required. You can chop your nuts and herbs far in advance and plate the sauce before guests arrive—then pull the carrots out of the oven and assemble in a minute. Lovely as a starter or side, and honestly, something I like to make on a smaller scale as a solo lunch when I’m looking for something nourishing and uninvolved. Hope you enjoy! Serves about 4 as a side, 10 minutes prep time + 40 minutes inactive time.
For Roasting
1 bunch of large carrots, 6 or so
Extra virgin olive oil
Za’atar seasoning
Kosher salt
For serving
1x Container of Sunny Tahini
A few Tbsp of Sunny Red Pepper or Green Tahini, for swirling
Handful of fresh dill
Handful of lightly salted + roasted pistachios, 1/4-1/2 cup
Flaky salt and freshly ground black pepper
Finishing oil, if you’d like
Preheat your oven to 400ºF, and line a large sheet pan with parchment paper. Set aside.
Clean and trim your carrots, then slice them in half lengthwise. Add them to the sheet pan and coat with several generous glugs of olive oil, enough to completely coat. Pour 1 Tbsp za’atar over top along with a few pinches of kosher salt. Toss and place in the oven, roasting for 20 minutes per side, until fork tender. Check and return to oven in 5 minute increments until they’re done.
While the carrots roast, tear or roughly chop your dill, and roughly chop a handful of pistachios.
To a large serving platter, add enough of the original tahini sauce to generously coat the bottom, then add several dollops of your accent tahini, as we’ll call it. Use a chopstick to swirl them together, then nestle the carrots on top. Garnish with the dill and pistachios, some freshly ground black pepper, flaky salt, and a drizzle of a finishing oil, if you’ve got one. This is a nice opportunity to use a lemon or herb-infused oil, too!