• 1 pound of carrots, peeled and sliced vertically
  • 1 pound of green beans, trimmed
  • 2 tablespoons of olive oil, divided
  • 2 tablespoons of za’atar seasoning, divided
  • 1 teaspoon of kosher salt, divided
  • ½ teaspoon of black pepper, divided


Preheat oven to 425 degrees F. Place carrots into one mixing bowl or re-sealable plastic bag, and place green beans into another mixing bowl or re-sealable plastic bag. Put one tablespoon of olive oil, one tablespoon of za’atar seasoning, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper into each container of vegetables. Toss vegetables to coat them evenly with the olive oil and seasonings. Spread carrots onto one baking sheet, and spread green beans onto a separate baking sheet. Put both baking sheets into the oven. Roast green beans for about 15-20 minutes, or under tender. Roast carrots for about 20-25 minutes, or until tender. Once the vegetables are cooked, can serve them separately or together.

Makes 12 servings
Serving Size: about 1/2 cup


Calories 47
Fat 2.4g
Saturated Fat 0.3g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.7g
Cholesterol 0.0mg
Sodium 195mg
Potassium 122mg
Carbohydrate 5.8g
Fiber 2.1g
Sugar 2.4g
Protein 1.0g

Modified from