Za’atar Roasted Carrots With Tadka Yogurt Dip

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Do you ever just wing it in the kitchen and throw something together and it turns out amazing? These kitchen “gems” can be few and far between but when they happen it’s a proud moment indeed! Crispy, caramelized Za’atar Roasted Carrots with Tadka Yogurt Dip are just another delicious way to get more vegetables into mealtime.

We start with fresh carrots, pan roast them in a little oil, and then pair them with a spiced yogurt dip fragrant with cumin, lemon, za’atar, garlic, and chili flakes.

I’m thrilled to be sharing more vegetable recipes on my blog now that spring is officially in full swing and the Phoenix Farmers Market is in full force!

The Tadka Yogurt Dip is a total game changer and it was a hit on the first try.

The minute my partner tried my Tadka Yogurt Dip, he wanted to know how I made it! Whipped up in under five minutes, it’s smokey, garlicky, and perfectly creamy for dipping.

Pouring hot sizzling oil over aromatics and spices is a common cooking method in Indian cuisine, which is commonly referred to as tadka. Tadka can be used for both the cooking method and the hot fat which is being used to bloom the spices.

This dip was heavily inspired by that cooking method, and also by a dish I had while traveling throughout Turkey, called cacik. Pronounced ja-jik, cacik is a yogurt dip that is flavored with garlic and dill, and normally served with rich grilled meats like lamb kebab.

It’s heavenly and refreshing, especially with all the rich flavors from the meat and spices. I wanted to capture that delicious experience- both the fresh taste of cacik and the warm spices of the grilled meat into one dip, so I used za’atar, lemon, cumin, red chili flakes, and fresh garlic.

I find it’s the perfect balance with the natural sweetness of the carrots, but you can modify the recipe to your taste and add other herbs and spices like chopped cilantro, parsley, dill, and sumac.

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Strained yogurt makes the dip thick and creamy but without being too rich like mayonnaise/ sour cream-based dips can be.

I like to use this yogurt for the dip since its ultra-thick texture is perfect for dipping. You can also use labneh in place of the yogurt for a similar taste.

The first tip for perfectly roasted carrots is to open the lid occasionally to “air out” the steam!

Since the carrots are cooked whole, you want to make sure that the inside is tender but the outside is crispy and caramelized.

One trick I learned years ago was to occasionally open the lid to “air out” the vegetables while they steamed. For the roasted carrots, I usually will steam for 8-10 minutes and open the lid 3-4 times so they do not get soggy.

The second tip is to always peel the carrots before roasting them.

Peel the carrots before roasting them! I tried roasting the carrots peeled and unpeeled, and by far the peeled carrots came out crispier, more visually appetizing, and had that characteristic, caramelized char on the outside!

When you pan roast the carrots, make sure that the pan is hot enough to “sear” the carrots slightly before turning the heat down and covering the pan with a lid to steam them.

Other Ways to Use Tadka Yogurt Dip

This Tadka Yogurt Dip is so addicting, I love using it on tons of other things besides carrots! Give it a try on:

• Fresh bread
• Grilled lamb or chicken
• Crackers
• Crudites like cucumber and bell peppers
• As part of a mezze platter

How To Make Za’atar Roasted Carrots With Tadka Yogurt Dip

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.

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