Za’atar Roasted Carrots and Green Beans

This easy, delicious side dish of carrots and green beans roasted in olive oil and za’atar is perfect for spring entertaining or a simple weeknight dinner.
Za'atar Roasted Green Beans and Carrots - The Lemon BowlEarlier this week we celebrated Passover at my mother’s new house just a mile away. It’s actually pretty funny because my mother isn’t Jewish and neither are all of her relatives who take part in our annual Seder.

LjubaAlthough my grandmother, Ema Ljuba, was conducting her own Seder miles away in California, she was with us in spirit the minute I opened my mom’s front door and smelled Ema’s Famous Beef Brisket.

Jacob Four QuestionsOne of my favorite parts of the Seder is when the youngest child in the room gets to recite the Four Questions of Passover. Since my niece is only 4 weeks old, Jacob took over and read them all.

Aunt Patsy and JacobIt’s amazing how much Hebrew he has retained for just 5 months old!

Za'atar Roasted Carrots and Green BeansRoasted carrots and green beans could not be easier. Trust me, juggling two little ones and trying to get ready for a major holiday requires only the easiest recipes.

Lebanese Salad - The Lemon BowlIn addition to this side dish, I also brought my traditional Middle Eastern/Lebanese Green Salad dressed with lemon, mint and more za’atar. These smoky, nutty flavors really bring out the fresh, bright flavors of vegetables.

Roasted Green Beans and Carrots with Za'atar - The Lemon BowlFancy enough for Easter dinner, easy enough for a quick weeknight meal and delicious enough for any time of year – I hope your family loves it as much as mine did.

Your fork is waiting.



Za'atar Roasted Carrots and Green Beans
Prep time
Cook time
Total time
This easy, delicious side dish of carrots and green beans roasted in olive oil and za'atar is perfect for spring entertaining or a simple weeknight dinner.
Recipe type: Side Dish
Serves: 8
  • 1 pound carrots - peeled, sliced vertically
  • 1 pound green beans - trimmed
  • ¼ cup olive oil - divided
  • 2 tablespoons za'atar - Middle Eastern spice blend - divided
  • 1 teaspoon salt - divided
  • ½ teaspoon pepper - divided
  1. Pre-heat oven to 425 degrees and have two large baking sheets ready to go.
  2. Using two large bowls or resealable plastic bags, fill one with carrots and one with the green beans.
  3. Drizzle each bowl with half of the remaining ingredients: olive oil (two tablespoons for each), za'atar (one tablespoon each), salt (1/2 teaspoon each) and pepper (1/4 teaspoon each.)
  4. Toss both batches to coat and spread on to even layers in two separate baking sheets.
  5. Place carrots and green beans in the oven and roast until nicely browned: 15-20 minutes for the green beans and 20-25 minutes for the carrots.
  6. Remove from the oven and serve separately or in one dish.
If carrots are small, feel free to leave whole. If they are larger, slice vertically so that they are approximately all the same size.
Nutrition Information
Serving size: 1 cup Calories: 148 Fat: 7 g Saturated fat: .9 g Unsaturated fat: 6.1 g Trans fat: 0 Carbohydrates: 19.9 g Sugar: 10.5 g Sodium: 354 mg Fiber: 6.7 g Protein: 3.5 g Cholesterol: 0

Want more delicious side dishes for Easter? Check out these incredible recipes created for Food Network’s blog!

Feed Me Phoebe: Roasted Carrots with Za’atar
Jeanette’s Healthy Living: Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing
Dishin & Dishes: Spring Couscous Salad
Devour: 6 Easy Easter Sides
Napa Farmhouse 1885: Spring Asparagus and Pancetta Bruschetta
Red or Green: Green Bean and Potato Salad with Feta and Peppers
Virtually Homemade: Roasted Baby Carrots with a Honey Sriracha Glaze
Cooking With Elise: Ham and Cheese Party Rolls
Bacon and Souffle: Spring Pea and Mint Frittata
Taste With The Eyes: A Spring-y Twist on Shrimp and Melon
FN Dish: Easy Easter Sides

Looking for more backyard party sides for an upcoming get-together? See my Summer BBQ Recipes Pinterest board!
Follow The Lemon Bowl | Liz Della Croce’s board Summer BBQ Recipes on Pinterest.


  1. says

    That picture of Jacob reading the questions is so adorable!! And so sweet of him to take the pressure off his younger cousin. 😛

    Za’atar is one of my favorite spice mixes!! I would put it over everything if I could. (And often try to.) I would love these roasted veggies!

  2. Marylou says

    Hi Liz,
    I just discovered the spice Za’atarand was browsing on Pinterest, when I found your recipe above. I looks so delicious. when I scrolled down and saw Ljuba’s picture.
    You won’t believe this but I work for Jonathan Davis and I Know Ljuba. Great people.
    I can wait to try Ljuba’s brisket reipe. Thank you so much. Yoru brightened my day.

  3. Marylou says

    Hi Liz,

    I just discovered the spice Za’atar. I was browsing on Pinterest and found your recipe above. When I scrolled down I saw Ljuba’s picture. What a surprise- I work for Jonathan Davis and I know Ljuba. I can’t wait to try your recipe and Ljuba’s recipie for the brisket.
    Jonny says its really delicious. Thank you for giving me a bright spot in my day.

    Best regards,
    Marylou Ball

  4. susan says

    SMALL WORLD! i happened upon your blog while googling recipes that use za’atar and i recognized your grandma! wayyyy back when i was a teenager she worked with the youth orchestra i played in. i even remember having gone to her house in berkeley once, though i can’t remember why now. i hope she’s doing well. i always remember her watching us rehearsal way into the night with a big smile on her face. everybody loved ljuba.

    anyways, thank you for sharing the recipe! i’m excited to make it tonight!

    • says

      No way!! That is so cool and such a great story!! She’s doing great- living on Martha’s Vineyard and loving it! She’s on Facebook! Not surprised everyone loved her. :)


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