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.
In this Post: Everything you need for Za'atar Roasted Carrots and Green Beans
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!
Ingredients
- 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:
What else can I use za’atar with?
Za’atar tastes great on veggies and protein! I also really like this Grilled Asparagus with Lemon and Za’atar and this Za’atar Spiced Grilled Chicken.
Can I add other vegetables or switch one out?
Yes you can. You could also use broccoli, asparagus, or Brussel sprouts.
How do I store and reheat leftovers?
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
Ingredients
- 1 pound carrots (peeled & sliced vertically)
- 1 pound green beans (trimmed)
- ¼ cup extra virgin olive oil (divided)
- 2 tablespoons za’atar (divided)
- 1 teaspoon salt (divided)
- ½ teaspoon pepper (divided)
Instructions
- 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 (1/2 teaspoon each) and pepper (1/4 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.
It’s amazing how something so simple can be so delicious! Why have I *not* tried this before??
Yes totally!!
Hi, making thanksgiving meal 2018 and we have a request for green beans plus I wanted something then them. I can across you recipe and adding carrots also is great blend. My question is did you precook the green beans or the carrots before starting the recipe. Thanks.
They were all raw! I hope you had a great Thanksgiving!
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Oh cool of course!
I took these to a potluck Seder a couple days ago. I cooked them in advance and served them at room temperature. I thought they were fine served at room temperature and will do this at future potlucks as well.
Oh I’m so happy to hear that Sharon!! Happy Passover!
If I make these and need to keep them warm will puttin them in a crockpot after for a while ruin them?
It will make them super soft and mushy. These are best served hot out of the oven. :)
Hi, I’m new to cooking, and found your recipe on pinterest. I was wondering why the two vegetables had to be prepared separately? Thank you!
Carrots take longer to cook so cooking them separately ensures the green beans won’t be over cooked! Enjoy!
This dish is so perfect for any meal
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!
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. :)
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
I’m so glad you found me and what a riot you work for Jonny!!!: )
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.
Hi Marylou – No way!! You’ve got to be kidding me!! What a small world!!! Let me know what you think of the brisket!!! :-) Liz
Liz the colts of these vegetables are lovely. Makes me thing Spring may truly get here.
I am praying it comes soon!!
That picture of Jacob reading the questions is so adorable!! And so sweet of him to take the pressure off his younger cousin. :P
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!
Awww thank you friend!! (I put za’atar on almost everything too lol.)
These look sooo yummy! I first heard about za’atar here, then I saw it used on a cooking show, so now I definitely need to get myself to the grocery store and buy some asap to make these!!
Oh good I’m glad you’re seeing it more!! It’s my fav!!
I could snack on his cheeks all day long. And also, these veggies!
haha You and me both!! xoxoxo
I saw these pans of veg on Instagram and knew I needed the recipe. Love za’atar!!
Aww thank you Anna!!
I love how you’re using zaatar. It’s so versatile isn’t it?
I can’t quit it. ;)
This is pretty much a perfect garden recipe, love all the freshness happening here!
It really is – so ready for spring!
This looks beautiful!!
Thank you Claire! Happy Friday!
I love using Za’atar in cooking and with veggies it goes great What a beautiful delicious side dish!
I am so obsessed with it Julia! I know you are too. :)
This looks like an incredibly delicious spring dish!
We are dreaming of spring here in Michigan!! Thanks Meredith!