Trim the tops off 2 pounds medium carrots, leaving just a bit (2–3 carrots per person).

Lay carrots out on a baking sheet and drizzle generously with olive oil (about 3 tablespoons) and 1 tablespoon Za’atar. Roll carrots with your fingers to coat well.

Sprinkle with salt, pepper and red pepper flakes.

Bake at 400º F for 20 minutes, or until tender. (Can be roasted a few hours ahead.)

Serve whole carrots on a platter garnished with Greek yogurt, cilantro and sesame seeds (warm or at room temperature).

Recipe shared with permission from The Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family by Erin Gleeson