Za’Atar Roasted Carrots With Sumac Yogurt

• 1 pound Mixed Heirloom Carrots, Sliced In Half Lengthwise If Large
• 2 teaspoons Za'atar Spice Blend, Or To Taste
• 2 Tablespoons Extra Virgin Olive Oil
• Fresh Parsley And Carrot Top Leaves, For Garnish
• Sesame Seeds, For Topping
• Lemon Wedges, To Serve
• FOR THE SUMAC YOGURT:
• 1 cup Whole Fat Greek Yogurt
• 2 Tablespoons Tbsp Extra Virgin Olive Oil
• 1 clove Garlic, Crushed In Press Or Finely Grated On Microplane
• 1 teaspoon Lemon Juice
• 1/4 teaspoons Sumac, Plus More For Sprinkling
• Salt To Taste

1. Preheat oven to 425u0b0F.
2. Reserve carrot top leaves when trimming carrots, for garnish. Place carrots on a baking sheet. Season with za'atar and salt, to taste. Coat in oil. Roast on center rack of oven for 20-25 minutes or until tender and browned in spots, flipping halfway through.
3. While carrots roast, prepare yogurt. In a bowl, mix yogurt, oil, garlic, lemon, sumac and salt, to taste.
4. Spread yogurt sauce on serving plate. Top with carrots. Drizzle over a few teaspoons of oil. Garnish with parsley and carrot top leaves, sesame seeds and a sprinkle of sumac. Serve with lemon. Enjoy.

carrots, zauatar spice blend, olive oil, parsley, sesame seeds, lemon wedges, sumac yogurt, yogurt, olive oil, clove garlic, lemon juice, ubc, salt

Taken from tastykitchen.com/recipes/sidedishes/zae28099atar-roasted-carrots-with-sumac-yogurt/ (may not work)