Za'atar Roasted Carrots with Yogurt Dill Sauce

Carrots:
1 lb. fresh carrots
3 tablespoons olive oil
2 teaspoons za'atar*
1 teaspoon salt

Sauce:
1 cup greek yogurt, strained
3 tablespoons tahini
4 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon garlic powder
1//2 cup chopped fresh dill

Garnish:
dill fronds 
1 lemon cut into wedges

Preheat oven to 425 degrees.
Peel and chop carrots into the length and thickness of your baby finger (or ring finger if your baby fingers are really tiny). Toss carrots with olive oil. Arrange carrots in an even single layer on a baking sheet. Sprinkle with za'atar and salt. Bake for 30 minutes until carrots soften and begin to caramelize on edges. Remove from oven and allow to cool to room temperature on baking sheet.

While carrots bake, mix the Yogurt Dill Sauce: Combine strained Greek yogurt, tahini, lemon juice, salt and garlic powder. Mix in the chopped dill. Add more salt or lemon juice as desired. Refrigerate sauce until ready to serve.

To serve: Spread sauce on a large plate. Arrange carrots over the sauce. Garnish with dill fronds and lemon wedges.

*Za'atar is a spice blend made with dried thyme, sesame seed, sumac, oregano, marjoram, coriander, chili pepper, cumin and sesame oil. (Other variations may exist.)