WeightWatchers Roasted Carrots with Za’atar and Labne Recipe

Za’atar is a blend of the dried, ground za’atar plant with salt, sesame seeds and ground sumac. It’s slightly sour and earthy, a bit like dried marjoram but completely unique. You can also sprinkle it over grilled flatbread, roasted chicken or hummus. Labne is Greek yogurt to the extreme, drained of almost all its liquid until very thick. Serve it with roasted carrots for a creamy, cool and tangy contrast.

WeightWatchers Roasted Carrots with Za'atar and Labne Recipe

Recipe Type: Side Dish

Cuisine: Middle Eastern

Author: WW-Recipes.net

Prep time: 8 mins

Cook time: 19 mins

Total time: 27 mins

Serves: 6 servings

Za'atar is a blend of the dried, ground za'atar plant with salt, sesame seeds and ground sumac. It's slightly sour and earthy, a bit like dried marjoram but completely unique. You can also sprinkle it over grilled flatbread, roasted chicken or hummus. Labne is Greek yogurt to the extreme, drained of almost all its liquid until very thick. Serve it with roasted carrots for a creamy, cool and tangy contrast.

Ingredients

5 cups (2-inch-thick) diagonally cut carrots
2 1/2 Tbsp. extra-virgin olive oil, divided
1 Tbsp. za'atar
1/2 tsp. salt
5/8 tsp. freshly ground black pepper, divided
1/8 tsp. ground cumin
1 Tbsp. fresh lemon juice
1/4 cup chopped fresh flat-leaf parsley
6 Tbsp. labne (can be substituted with plain 2% reduced-fat Greek yogurt)

Instructions

Preheat the oven to 425 degrees F. Place a baking sheet in the oven, leaving the pan in the oven as it preheats.
In a large bowl, combine the carrots with 4 teaspoons oil; toss to coat.
Add the za'atar, cumin, salt and 1/2 teaspoon pepper; toss.
Carefully remove the pan from the oven. Arrange the carrots in a single layer on the pan.
Bake at 425 degrees F, for about 18 minutes, or until carrots are lightly browned and tender, stirring once after 10 minutes.
Remove the pan from the oven. Place the carrot mixture on a platter; sprinkle with lemon juice and parsley.
Place the labne in a small dish. Drizzle with the remaining 3 1/2 teaspoons oil, and sprinkle with the remaining 1/8 teaspoon pepper. Serve with the roasted carrots.