The za'atar we know (available at Whole Foods) is a blend of ground sumac, sesame seeds, salt, and the dried, ground za'atar plant. It's slightly sour and slightly earthy, a bit like dried marjoram but completely unique. You can also sprinkle it over hummus, roasted chicken, or grilled flatbread. Labne is Greek yogurt to the extreme, drained of almost all its liquid until very thick. Serve with the carrots for a cool, creamy, tangy contrast.
2 1/2 tablespoons extra-virgin olive oil, divided
5 cups (2-inch-thick) diagonally cut carrot
1 tablespoon za'atar (such as Spicely)
5/8 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt
1/8 teaspoon ground cumin
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
6 tablespoons labne or plain 2% reduced-fat Greek yogurt
How to Make It
Preheat oven to 425°. Place a baking sheet in oven (leave pan in oven as it preheats).
Combine 4 teaspoons oil and carrots in a large bowl; toss to coat. Add za'atar, 1/2 teaspoon pepper, salt, and cumin; toss. Carefully remove pan from oven. Arrange carrots in a single layer on pan. Bake at 425° for 18 minutes or until carrots are tender and lightly browned, stirring once after 10 minutes. Remove pan from oven. Place carrot mixture on a platter; sprinkle with parsley and lemon juice.
Place labne in a small dish. Drizzle with remaining 3 1/2 teaspoons oil, and sprinkle with remaining 1/8 teaspoon pepper. Serve with carrots.