This easy, delicious side dish of carrots and green beans roasted in olive oil and za’atar is perfect for spring entertaining or a simple weeknight dinner.



Earlier this spring we celebrated Passover at my mother’s new house just a mile away. It’s actually pretty funny because my mother isn’t Jewish and neither are all of her relatives who take part in our annual Seder.



Although my grandmother, Ema Ljuba, was conducting her own Seder miles away in California, she was with us in spirit the minute I opened my mom’s front door and smelled Ema’s Famous Beef Brisket.



One of my favorite parts of the Seder is when the youngest child in the room gets to recite the Four Questions of Passover. Here’s a photo from Jacob’s first seder four years ago.



Can we discuss those cheeks?



Roasted carrots and green beans could not be easier.

Trust me, juggling two little ones and trying to get ready for a major holiday requires only the easiest recipes.



In addition to this side dish, I also brought my traditional Middle Eastern/Lebanese Green Salad dressed with lemon, mint and more za’atar. These smoky, nutty flavors really bring out the fresh, bright flavors of vegetables.

Fancy enough for Easter dinner, easy enough for a quick weeknight meal and delicious enough for any time of year – I hope your family loves it as much as mine did.

Your fork is waiting.