- 2 tbsp. plus 1 tsp. maple syrup, divided
- 2 tbsp. olive oil
- 2 lbs. small carrots, peeled and ends trimmed (see TIP A below)
- 3/4 tsp. kosher salt, divided
- 1/2 c. plain Greek yogurt (0% or full-fat, your choice)
- juice of 1/2 lemon
- 1 small garlic clove, grated
- 2 tsp. Homemade Za'atar Seasoning Blend (click for recipe)
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Combine 2 tablespoons of the maple syrup and all of the olive oil in a large bowl. Add the carrots and toss until fully coated. Then line-up the carrots across a baking sheet coated in cooking spray or lined with parchment paper (leave a little space between each carrot). Sprinkle the carrots with 1/2 teaspoon kosher salt. Roast in a pre-heated 450° for 15-20 minutes or until a fork inserts easily into the thickest part of a carrot and the syrup coating starts to bubble and brown.
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Combine remaining 1 teaspoon maple syrup, yogurt, lemon juice, grated garlic, and 1/4 teaspoon salt in a small bowl.
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Dollop or swirl all but a few teaspoons of the yogurt-citrus sauce around the perimeter of a large serving plate. Arrange the carrots at the center of the plate and drizzle the remaining yogurt sauce over the carrots. Sprinkle the za'atar seasoning blend over top. Serve warm.
TIP A: The "rainbow" (or multi-colored) bunches of carrots are becoming increasingly common in grocery stores these days and tend to be the perfect size for roasting whole. If you can't find this variety, then your run-of-the-mill orange carrots are just as good. You want the carrots to be roughly even in size and relatively slender (so that they roast evenly) so some may need to be cut in half length-wise. If you choose to keep the base of the stems attached then be sure to run your peeler over this portion as well to remove any grit.