Za'atar Roasted Carrots with Feta and Toasted Pumpkin Seeds

I’ve hosted Thanksgiving now for five or six years (I think…), some years a big crowd of 20 plus kids and adults and other years a smallish crowd of just eight of us. I’ve learned so much, definitely through trial and error with some laughably bad experiments along the way.

What has held up when cooking for a big crowd or just a few of us is to take my time with the couple dishes that mean the most (whether that’s because they are everyone’s favorite, or the most complicated). For us, that’s the turkey and gravy, stuffing and mashed potatoes. From there, it’s ok to try different recipes, improvise, grab something from the store, etc,

I, personally, love a mix of traditional family-favorite recipes with a few new things at the table. I want a few vegetables to balance the richness of the turkey, stuffing and potatoes and preferably I do NOT want them drenched in butter, cream sauce or cheese. Anything to add contrast, brightness and crunch to the richest meal we’ll eat all year.

In years past I’ve made a kale salad with pistachios and grapefruit, crispy Dijon Brussel sprouts and spicy harissa roasted carrots. All wonderful options, and can be found right here on the blog. This year, I’m going even more simple and fresh. These za’atar roasted carrots are mellow and approachable. The za’atar is earthy and savory without being overpowering or too strong. The spice is perfect with sweet carrots. While the turkey rests, I throw these carrots in the oven to roast and become charred and tender. A sprinkle of feta cheese and pumpkin seeds adds texture and brightness to the dish.

Za’atar Roasted Carrots with Feta and Pumpkin Seeds (adapted from themodernproper.com)

• 2 pounds carrots, scrubbed, tops trimmed and outer layer peeled

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon za’atar seasoning

• Juice of 1 lemon

• Kosher salt and pepper

• 1/4 cup crumbled feta cheese

• 2 tablespoons toasted pumpkin seeds

• 1 teaspoon fresh minced parsley

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a large bowl combine the carrots, olive oil, za’atar seasoning, lemon juice, salt and pepper. Give the carrots a good toss to make sure the seasonings and lemon juice are evenly coating all the carrots.

Transfer carrots to the baking sheet and roast in the oven for about 30 to 35 minutes until the carrots begin to char slightly and are fork tender. Make sure to use a spatula to turn and flip the carrots about halfway through the cooking time, ensuring the vegetables cook evenly.

When the carrots are done roasting, remove from the oven and transfer to a serving dish. Crumble the feta cheese over the carrots and garnish with the toasted pumpkin seeds and fresh parsley. Serve immediately.