Za’atar Roasted Carrots & Cauliflower

Za’atar Roasted Carrots & Cauliflower with Salted Yogurt

Za’atar Roasted Carrots & Cauliflower:
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

View the full recipe at Snixy Kitchen →