Prep time10 minutes
Cook Time50 minutes
2 pounds rainbow carrots, scrubbed and cut in half
¼ cup olive oil plus more for drizzling
¼ cup honey or agave
2 tablespoons lemon juice
2 teaspoons zataar plus ½ teaspoon for garnish
1 garlic clove, grated
½ cup greek yogurt or labneh
½ teaspoon smoked paprika
1 tablespoon chopped mixed herbs, such as parsley, cilantro and dill
¼ cup pomegranate seeds
Preheat the oven to 400℉ (200℃).
Whisk olive oil, honey, lemon, zaatar and garlic together in a small bowl and season with salt and pepper.
Add carrots to a large rimmed sheet pan with parchment paper. Toss carrots in mixture until coated. Roast until tender and caramelized, about 40-45 minutes.
Spread yogurt on a large serving platter. Arrange carrots on top of the yogurt and drizzle with olive oil. Sprinkle with smoked paprika, remaining zataar, chopped herbs and pomegranate.