With the Christmas holidays it’s always best to have a vegetable based alternative for your guests who do not eat meat or fish! The recipe I am sharing with you today, baby carrots with zaatar, is perfect for any period of the year though. It’s delicious, easy and quick to prepare. You can enjoy them as a main dish or side dish. This time, I decided to serve them with a Greek yoghurt and zaatar dip.
INGREDIENTS
375 gr baby carrots
140 gr (½ cup) Greek yoghurt
2 tbsp zaatar
2 tsp fresh lemon juice
Two pinches of salt
Extra virgin olive oil to taste
Optional: chopped coriander and edible shamrocks.
For the zaatar
1 tsp. of: sesame seeds, sumac cumin, thyme and coriander seeds.
½ tsp Kosher salt
Optional: one tsp chili flakes
> Mix well and keep in a jar
METHOD
Place the baby carrots in a mould and dress with olive oil. Roast them for 20-25 min to 180ºC (3501F) if you like it crunchy or leave them in the oven longer if you like it more cooked.
Meanwhile, prepare the dip. In a bowl mix well the Greek yoghurt, salt, fresh lemon juice, and zaatar. Add it to the baby carrots and serve with a bit of chopped coriander and/or edible flowers if you wish (I used edible shamrock).
Buon appetito!
More garnish ideas here.
