Za’atar Roasted Baby Carrots Recipe

Preheat and prepare carrots

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Pat the baby carrots dry. In a large bowl, toss carrots with 2 tbs olive oil, 2 tsp za'atar, 3 tsp fine sea salt, and 1 tsp freshly ground black pepper until evenly coated.

Roast

Arrange carrots in a single layer on the prepared sheet, leaving space between pieces for even roasting. Roast in the preheated oven for 20–25 minutes, turning once halfway through, until edges are caramelized and carrots are tender when pierced with a fork. If carrots are larger, roast up to 30 minutes.

Soak and drain

If you haven't soaked cashews: cover cashews with hot water for 30–60 minutes, then drain. This softens them for a creamy texture.

Blend

Combine soaked/drained cashews, 3 tbs water, 2 tbs lemon juice, 1 tsp apple cider vinegar, 0.5 smashed garlic clove, 2 tsp nutritional yeast (if using), and 0.5 tsp fine sea salt in a high-speed blender or food processor. Blend until completely smooth, pausing to scrape down sides. Add the optional 2 tbs water a little at a time if the mixture is too thick; you want a thick, spreadable cream (similar to a soft ricotta). Taste and adjust salt or lemon as needed.

In a small bowl, whisk together 3 tbs honey, 0.25 tsp ground cumin, 0.25 tsp smoked paprika, 0.5 tsp lemon zest, and a pinch (0.25 tsp) of fine sea salt until smooth. Warm gently for 10–20 seconds in the microwave or in a small saucepan over low heat to help integrate flavors and make it easier to drizzle. For a vegan option, use agave and warm the same way.

Pulse ingredients

In a small food processor, combine 0.5 cup pistachios, 0.5 cup packed cilantro, 0.25 cup packed mint leaves, 0.5 green chili (seeded if desired), 1 tbs lemon juice, 1 tbs olive oil, and 0.5 tsp fine sea salt. Pulse until coarsely chopped.

Adjust texture

Scrape down sides and continue pulsing, adding up to 1 tbs water as needed, until the mixture forms a chunky, spreadable chutney. Taste and adjust salt, lemon, or chili to preference. Transfer to a bowl and set aside.

On a serving platter or individual plates, spread a thin layer (about 2–3 tbs total) of cashew cheese where the carrots will sit. Arrange the warm roasted carrots on top of the cashew cheese in a single layer or slight overlap.

Drizzle 2 tbs (or to taste) of the spiced honey evenly over the roasted carrots. Spoon 2 tbs of pistachio chutney in small dollops around the carrots (or dot directly on carrots) to provide herbaceous contrast.

Scatter 2 cups fresh GUF arugula around or over the carrots for peppery freshness. Sprinkle 2 tbs toasted chopped pistachios and an extra 0.5 tsp za'atar over the top. Finish with a light dusting of flaky sea salt and serve with lemon wedges on the side for squeezing.

Serve warm or at room temperature. Leftovers: store components separately (carrots and chutney/cashew cheese/honey) in airtight containers in the refrigerator for up to 3 days; reheat carrots gently in a 350°F (175°C) oven for 6–8 minutes.