Roast the carrots and parsnips just long enough to get those coveted fry-like crispy edges.

Then, take the whole thing up two notches with the ultimate dipping sauces: Harissa ketchup and herbed Tzatziki.

Za’atar-Roasted Carrots and Parsnips with Harissa Ketchup and Herbed Tzatziki
Prep Time: 20 minutes
Cook Time: 20-25 minutes

1 package of CAVA Harissa
1 package of CAVA Tzatziki
1-1.5 lbs carrots and parsnips
4-5 tablespoons of Za’atar
2-3 tablespoons of olive oil
Fresh dill and parsley, choppedWoman pouring za'atar on top of sliced carrots and parsnips.Preheat oven to 425° degrees Fahrenheit.

Scrub parsnips and carrots clean, and slice into long sticks.

On top of a parchment-lined baking sheet, toss veggie sticks with 2 tablespoons of olive oil, 4 tablespoons of za’atar, and a pinch of salt, until coated. Spread evenly on baking sheet, and place in pre-heated oven. Shake and toss halfway through. Remove from oven when the skinnier edges of the vegetables have become lightly crisped — about 20 to 25 minutes.

While the vegetables are roasting, mix chopped fresh herbs with a container of CAVA Tzatziki. Spoon mixture into a small serving bowl.

Mix two tablespoons of Harissa for every tablespoon of ketchup, and spoon mixture into a second small serving bowl.


Purchase our line of dips and spreads at your area Whole Foods or other area specialty market. Click here to find the one that’s closest to you.Woman dipping a veggie "Fry" in Harrisa Ketchup
Veggie fries with CAVA Harissa and CAVA Tzatziki packaging