Za'atar Roasted Carrots with Tadka Yogurt Dip
Who doesn’t love getting more vegetables? Easy and delicious Za'atar Roasted Carrots with Tadka Yogurt Dip are one of my favorite ways to jazz up plain old carrots into something exciting! Inspired by the Indian culinary technique tadka and the Turkish cacik, this yogurt dip is creamy, smokey, and served with carrots rather than grilled meat. The Roasted Carrots taste great warm or cold and will have even picky eaters craving more vegetables!
Ingredients
- 2 bunches heirloom carrots, peeled and tops trimmed
- 2 tbsp oil (olive or vegetable)
- ½ tsp za'atar
Tadka Yogurt Dip
- 2 cups thick strained Greek yogurt or labneh
- 2 cloves garlic, grated
- 1 tsp salt
- ½ tsp cumin
- 1 tsp za'atar
- ¼ tsp chili flakes
- ½ lemon, juiced
- ¼ cup extra virgin olive oil
- 1 green onion, thinly sliced
Instructions
- Heat the 2 tbsp. of oil in a deep pan over medium-high heat until shimmering.
- Add the carrots and shake the pan gently to even out the carrots so they are in a single layer. Cook undisturbed for 2-3 minutes until carrots begin to char on the bottom.
- Add a splash of water and the za'atar to the pan and cover with a tight-fitting lid. Reduce the heat down to medium and steam for 8-10 minutes until firm but tender. Remove the lid occassionally to release some moisture from the pan. Remove from heat.
- Meanwhile, make the Spiced Yogurt Dip. In a bowl, mix together the yogurt, salt, and lemon juice.
- Spread the yogurt mixture onto a serving plate or bowl. Using a spoon, make an indent in the center of the mixture.
- Add the garlic, cumin, chili flakes, and za'atar to the indent.
- In a small saucepan, warm the olive oil over medium heat until shimmering.
- Pour the hot olive oil into the indent to cook the garlic and spices until fragrant.
- Top dip with sliced green onions. Serve along with the carrots and any other crudites.