4 Serving
Breakfast
Roasted Rainbow Carrots
with Za’atar & Lemon Yogurt
SERVINGS
4
PREP & COOK TIME
25 min
CALORIES
90
FAT
2g
CARBOHYDRATES
18g
PROTEIN
3g
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INGREDIENTS
- 7 rainbow carrots, peeled and halved lengthwise
- 1 tbsp za'atar seasoning
- 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Yogurt
- 1 lemon, zested and juiced
- 1 tbsp olive oil*
- Salt*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: sesame, tree nut (cashew, coconut)
Tools: Baking sheet
SERVINGS
4
PREP & COOK TIME
25 min
CALORIES
90
FAT
2g
CARBOHYDRATES
18g
PROTEIN
3g
Get Recipes Delivered
INSTRUCTIONS
1
Roast the carrots
Preheat oven to 425°F. Add carrots, 1 tbsp vegetable oil, za’atar, and a pinch of salt to a baking sheet and toss. Roast until carrots are tender, 12 to 15 minutes.
2
Make the lemon yogurt sauce
Add yogurt, lemon zest, just 1 tsp lemon juice, and a pinch of salt to a small bowl and whisk.
3
Serve
Place the za’atar roasted carrots on a platter and drizzle with lemon yogurt sauce. Eat up!
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