Za'Atar-Roasted Carrots With Labne

• 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

1. Preheat oven to 425u0b0. Place a baking sheet in oven (leave pan in oven as it preheats).
2. 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 425u0b0 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.
3. 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.

extravirgin olive oil, carrot, freshly ground black pepper, kosher salt, ground cumin, parsley, lemon juice, labne

Taken from www.myrecipes.com/recipe/zaatar-roasted-carrots-labne (may not work)