A creamy and crunchy, sweet and savory side dish
Za’atar Roasted Carrots with Labneh, Honey, and Pistachios is a stunning side dish special enough for the holidays, but easy enough to assemble for weeknight dinners. This dish starts with a bed of creamy labneh cheese, then layered with roasted carrots tossed in garlic-infused olive oil, lemon, and za’atar seasoning blend. A drizzle of honey and sprinkle of pistachios finish the dish delivering a sweet finish to a savory, herbaceous, and lightly tart dish that offers a balance of creamy and crunchy texture.
What is za’atar?
Za’atar (pronounced zah-tahr) is used to describe two completely different culinary seasonings. The first refers to a family of Middle Eastern herbs, most often a type of wild thyme that is native to the region. The second, which is more commonly used in the United States, is actually a spice blend rather than a singular spice. The latter is what I use for this recipe as it is the most accessible option where I live. Though I generally buy a pre-mixed za’atar spice blend, you can make your own with the following ingredients:
- Thyme
- Sesame seeds (often toasted)
- Sumac
- Marjoram
- Cumin
- Black pepper
- Salt
Making Labneh
Labneh Cheese is a soft cheese made of strained yogurt that is popular in Middle Eastern and Mediterranean cuisines. The texture is smooth and creamy and depending on how long it’s strained, the consistency can be as light as a thick dip or as dense and moldable as thick cream cheese. Labneh can be prepped in a matter of minutes with 3 simple ingredients and then transferred to the fridge for a totally hands-off finish. The flavor is creamy and tangy and pairs equally well with sweet, savory, and spicy dishes. Find my recipe for Easy Labneh Cheese here. You’ll want to prep a half batch of labneh the day before you assemble this dish.
What to serve with these Za’atar Roasted Carrots
These roasted carrots pair well with chicken, beef, pork, fish, or hearty vegetarian grain dishes like tabbouleh. Here are some of my favorite recipes to pair them with:
- Roasted Leg of Lamb (coming soon!)
- Greek Lamb Meatballs with Tzatziki Sauce
- Grilled Skirt Steak with Avocado Chimichurri Sauce
- Pressure Cooker Barbacoa Beef
What tools do I need to make this recipe?
- A cutting board
- A chef’s knife
- A vegetable peeler
- A kitchen scale
- Measuring spoons
- A baker’s half sheet
- Parchment paper
- A spoon
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Looking for more side dish inspiration?
Love this Za’atar Roasted Carrots with Labneh, Honey, and Pistachios recipe? Here are some more of my favorite side dish recipes:
- Chili Lime Watermelon with Labneh and Honey
- Crispy Cauliflower with Romesco and Feta
- Roasted Greek Potatoes with Whipped Feta
- Mediterranean Roasted Rainbow Vegetables
- Roasted Delicata Squash and Beets with Horseradish Cream and Candied Walnuts
- Grilled Corn Salad with Spicy Honey Lime Dressing
- Roasted Cinnamon Garlic Sweet Potatoes
Za’atar Roasted Carrots with Labneh, Honey, and Pistachios
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Sides
- Method: Oven
- Cuisine: Middle Eastern, Mediterranean
- Diet: Gluten Free
Description
Za’atar Roasted Carrots with Labneh, Honey, and Pistachios is a stunning side dish special enough for the holidays, but easy enough to assemble for weeknight dinners. This dish starts with a bed of creamy labneh cheese, then layered with roasted carrots tossed in garlic-infused olive oil, lemon, and za’atar seasoning blend. A drizzle of honey and sprinkle of pistachios finish the dish delivering a sweet finish to a savory, herbaceous, and lightly tart dish that offers a balance of creamy and crunchy texture.
Ingredients
- 16 oz (1/2 batch) of Easy Labneh Cheese, or storebought (If you make your own you’ll want to prep a minimum of 24 hours in advance)
- 680 g (about 5 cups) carrots, peeled and sliced into two-inch diagonal pieces
- 2 tbsp garlic-infused olive oil (may sub for 2 tbsp olive oil + 2 cloves minced garlic)
- 2 tsp lemon juice
- 2 tsp za’atar spice blend
- 1 tsp dried parsley
- 1/2 tsp Kosher salt
- 1/4 tsp cracked black pepper
- 1/4 tsp ground cumin
- 2–3 tbsp honey
- 2 tbsp pistachios, shelled and roughly chopped
- Optional: Flaky finishing salt, to top
Instructions
- Preheat your oven to 425 degrees F / 220 C.
- Line a baker’s half sheet with parchment paper and transfer the carrots to the sheet. Drizzle with garlic-infused olive oil (or olive oil + minced garlic) and lemon juice, then toss to combine by hand until evenly coated. Sprinkle with za’atar seasoning blend, parsley, salt, pepper, and cumin, then toss again by hand until evenly coated.
- Roast for 30-35 minutes or until carrots are starting to lightly caramelize around the edges and are somewhat tender, but not quite soft.
- Spread labneh cheese evenly across a large plate or platter. Top with carrots, then drizzle with 2-3 tbsp honey, and top with a sprinkle of pistachios. Finish with a sprinkle of flaky finishing salt, if desired.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 1 serving
- Calories: 177
- Sugar: 15 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 9 mg
Keywords: carrots, za'atar, labneh, pistachios, honey
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