This easy, delicious side dish of carrots and green beans roasted in olive oil and za’atar is perfect for holiday entertaining or a simple weeknight dinner.
Za’atar Roasted Carrots and Green Beans is one of my favorite side dishes to bring to holiday or family dinners. With basically only four, simple ingredients, it’s easy while remaining delicious, leaving you time to focus on more important things, like the holiday!
- Carrots: Loaded with fiber, Vitamin A, and beta-carotene, carrots are crunchy and delicious with any meal.
- Green Beans: Surprisingly enough, green beans are high in calcium as well as Vitamin K, and they pair wonderfully with carrots.
- Za’atar: A delicious blend of dried herbs and spices, like oregano, thyme, coriander, and cumin, this middle-eastern spice is one of my favorites.
- Olive Oil: The perfect, healthy fat to cook with.
How to Make Za’atar Roasted Carrots and Green Beans
First things first, peel and cut your carrots into equal sized strips. Then place your carrots and green beans in separate bowls or plastic bags. Drizzle each with olive oil.
Next, sprinkle each with some salt and pepper for flavor.
Then you’ll season each with the za’atar. I love roasting veggies in this spice blend. It has a delicious, earthy, nutty flavor profile. Once your carrots and green beans are both seasoned, give them a good toss or shake in the bag they’re in.
Lay them out on 2 separate sheet pans, or one if you don’t mind removing the green beans earlier, and roast in the oven at 425 degrees. It’s finished when slightly browned and softened. Serve separate, or together, and enjoy!
Frequently Asked Questions:
Yes you can. You could also use broccoli, asparagus, or Brussel sprouts.
Kept in an airtight container in the fridge, leftovers will keep for 3-4 days. They can be reheated in the microwave, but popping them back in the oven or on the stove will reinvigorate the veggies.
Recommended Main Dishes
- Ema’s Famous Beef Brisket
- Lebanese Grilled Chicken Tawook
- Easy Roasted Chicken Pieces
- Grilled Turkey Kafka Patties
- Grilled Salmon with Lemon Garlic Sauce
Fancy enough for a holiday dinner, easy enough for a quick weeknight meal, and delicious enough for any time of year – I hope your family loves Za’atar Roasted Carrots and Green Beans as much as mine did.
Your fork is waiting.
Za’atar Roasted Carrots and Green Beans
- 1 pound carrots peeled & sliced vertically
- 1 pound green beans trimmed
- ¼ cup olive oil divided
- 2 tablespoons za’atar divided
- 1 teaspoon salt divided
- ½ teaspoon pepper divided
- Pre-heat oven to 425 degrees and have two large baking sheets ready to go.
- Using two large bowls or resealable plastic bags, fill one with carrots and one with the green beans.
- Drizzle each bowl with half of the remaining ingredients: olive oil (two tablespoons for each), za’atar (one tablespoon each), salt (½ teaspoon each) and pepper (¼ teaspoon each.)
- Toss both batches to coat and spread on to even layers in two separate baking sheets.
- 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.
- Remove from the oven and serve separately or in one dish.