When life gives you carrots and their tops, make this Israeli-inspired side, vegetarian main, or mezze (Mediterranean small plate). No more throwing out your vegetable tops — use them.
Green tahini is all the rage and I love this version for many reasons. Soft carrot tops (the greens, save the tough stems for making vegetable broth) have a delicate carrot flavor and when combined with honey, a splash of lemon, and a bit of garlic, create an addicting sauce you will want to schmear on everything. Ok, maybe not on cake, but for sure on everything else.
Don’t get hung up on exact measurements here. Just go for the bright green color and flavor. You can find our favorite za’atar on Amazon, Jamie Geller Za’atar.
Make sure to use a great quality extra virgin olive oil. We love Colavita!
Related: 3-Ingredient Carrot Salad
Za’atar Carrots with Green Carrot-Top Tahini
Servings
Ingredients
Green Carrot-Top Tahini:
- 1 cup rough chopped carrot greens
- ½ cup chopped flat-leaf parsley
- ½ cup fresh mint basil, or dill
- 3 garlic cloves
- ¼ cup fresh lemon juice
- 1 tablespoon honey
- 3 tablespoons Extra virgin olive oil
- 1½ cups tahini
- Kosher salt
Za’atar Carrots:
- 1 bunch carrots colorful carrots are nice here
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Jamie Geller Za’atar
- Kosher salt
- Freshly ground black pepper
- Garnish: rough chopped carrot tops
Instructions
Green Carrot-Top Tahini:
- Place carrot greens, parsley, mint, garlic, lemon juice, honey, and evoo in food processor. Puree at high speed until a bright green pesto has formed. Add tahini and pulse to mix.
- Taste the sauce, it probably needs salt! Adjust seasoning. Leftover tahini can be stored covered in the fridge for up to 5 days.
Za’atar Carrots:
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Cut carrots in half lengthwise and arrange on prepared baking sheet.
- Drizzle carrots with evoo, za’atar, salt, and pepper. Roast at 375°F for 20 to 30 minutes, stirring occasionally until tender and browned.
- Schmear a platter with a good dollop of Carrot-Top Tahini and arrange carrots on the sauce. Garnish with a drizzle of evoo and additional chopped carrot tops.
Yes, you can. They are great.
Can I make this today and serve tomorrow????
Yes, they will taste different but equally delicious. I make green tahini all the time with whatever herbs and greens I have on hand, so if you don’t want to wait you can achieve something delicious that will taste great with the carrots no matter what you use.
Any herbs will do, parsley or basil or spinach or a mix
Each has a VERY different flavor profile. You dont think it will significantly alter the recipe if i use, say parsley? Meaning would it just be better to wait till i find the tops somewhere?
i found colorful carrots but none with tops………..any substitutes for the green part of this recipe please?
You are so right, it is very hard to find good za’atar in the U.S.. Just noting that the zaatar you linked to does not have a kosher certification at this time.
Hi Tamar and JoyofKosher,
Per your comment, our customer Jill asked us if our zaatar is kosher certified. You are right, it is not at this time, but we are working on it and hope to report a certification in next few weeks and will update you here.
Elaine from eatzaatar.com
Awesome, thanks for letting us know.
This shot of different colored carrots is absolutely gorgeous! I love to experiment with spices and recipes from different cuisines and zaatar is one of my favorite spice blends when it come sto dips, sauces or simply sprinkling over my salads or veggies. Enjoy that tangy, lemony , earthy flavor it adds to the ingredients.
But authentic mixes are a rare find in the US, as they don’t contain the real zaatar herb, and often have too much sodium and fillings. I feel, you’ll never get the original taste of the classic blend without wild thyme. Luckily, I found a spice store that sources zaatar and sumac from the middle east. If I am allowed to recommend in the comments, I’d suggest this online place — https://www.eatzaatar.com..
You Can absolutely do just sumac. Lovely and lemony. Enjoy!
Despite my many years in Israel I don’t care for the taste of Zaatar (not surprising since I don’t care for Oregano unless in tiny amounts). Is there a spice alternative that you recommend? Just Sumac maybe?