Za’atar Roasted Carrots & Cauliflower over Salted Yoghurt
Snixy Kitchen
Snixy Kitchen
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  • 1 pound small rainbow carrots, peeled and sliced in half diagonally 1 pound of cauliflower, cut into 1-2 inch florets ¼ cup olive oil 2 teaspoons ground sumac 2 teaspoons dried thyme (or 2 tablespoons fresh thyme) 2 teaspoons sesame seeds ½ teaspoon kosher salt 1 teaspoon fresh thyme leaves, for garnish Salted Yoghurt 1½ cups plain noosa yoghurt 1 teaspoon fine lemon zest (from about ½ large lemon) ¼ teaspoon kosher salt, or more, to taste. Cinnamon Roasted Hazelnuts 2 tablespoons butter ⅓ cup chopped roasted hazelnuts ¼ teaspoon cinnamon Instructions Preheat the oven to 450°F. Toss the carrots and cauliflower florets with olive oil, sumac, thyme, sesame seeds, and salt. Spread them out on a parchment-lined baking sheet and roast veggies for 12-15 minutes, until the carrots are tender, but still have a bit of crunch. Transfer to a bowl and refrigerate for at least 25 minutes, or overnight. Meanwhile, stir the plain yoghurt with with lemon zest and salt. Taste and adjust salt as needed. Refrigerate until ready to serve. Melt the butter in a small skillet over medium heat and cook, stirring occasionally, until the butter foams and turns lightly golden brown. Add the hazelnuts and cinnamon and cook, stirring for 1 minute longer. When the vegetables are chilled (just above room temperature is fine!), spread the salted yoghurt on a serving platter. Top with roasted vegetables, cinnamon roasted hazelnuts, and garnish with fresh thyme leaves. Serve cold or room temperature. Notes Sumac is a vibrant red spice that's a bit tangy and lemony. You can find the Spicely brand of ground sumac in many grocery stores, including Whole Foods, or on Amazon. 3.4.3177



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