Roasted Spiced Carrots & Labneh

For this week's market bag recipe, we share how you can add flavor to carrots and turn them into a delightful dish with creamy labneh and spiced, sweet, and tangy carrots.

A jar of Le Bon Nosh chimichurri sauce will enhance the flavor and brightness of the dish, and it can substitute the labneh for a vegan option.

Serves | 4 people

INGREDIENTS

For the Roasted Spiced Carrots:

-        1 ½ lbs carrots

-        2 tablespoons olive oil

-        1 teaspoon cumin seeds, crushed

-        1 teaspoon coriander seeds, crushed

-        1 tespoon za’atar

-        Pinch of chili flakes (optional)

-        Salt and black pepper to taste

-        2 tablespoons honey

-        1 tablespoon fresh lemon juice

-        Fresh parsley or dill, chopped (optional for garnish)

For the Labneh:

-        2 cups plain full-fat Greek yogurt or labneh

-        1 tablespoon lemon juice

-        Zest of ½ lemon

-        ½ clove garlic, minced

-        1 tablespoon olive oil

-        Salt to taste

directions

Preparing the Labneh:

1.      Drain the Yogurt:

-        Place a fine-mesh strainer or cheesecloth over a bowl and spoon the yogurt into it. Let it drain in the refrigerator for at least 4 hours, preferably overnight, until thickened.

-        Alternatively use store bought labneh.

2.      Mix the Labneh: 

-        Transfer the thickened yogurt or labneh to a bowl. Stir in the lemon juice, minced garlic, lemon zest olive oil, and a pinch of salt. Mix well and refrigerate until ready to use.

Roasting the Spiced Carrots:

1.      Preheat the Oven: 

-        Preheat your oven to 400°F (200°C).

2.      Prepare the Carrots:

-        Wash the carrots and either peel or use a vegetable brush.

-        Depending on size, cut the carrots in half and place on a baking sheet or skillet. Drizzle with olive oil and sprinkle with cumin, coriander, za’atar, salt, black pepper, and optional chili flakes.

-        Toss to coat the carrots evenly with the spices and oil.

3.      Roast the Carrots:

-        Spread the carrots in a single layer on the baking sheet or skillet. Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and slightly caramelized.

4.      Glaze the Carrots: 

-        In the last 5 minutes of roasting, drizzle the honey and lemon juice over the carrots. Toss to coat and return to the oven for the remaining time. 

Serving:

1.      Plate the Dish:

-        Spread a generous layer of labneh on a serving platter or individual plates.

2.      Top with Carrots:

-        Arrange the roasted spiced carrots on top of the labneh.

-        The carrots can be either served hot or at room temperature.

3.      Garnish:

-        Sprinkle chopped fresh parsley or dill over the dish for a burst of color and freshness

4.      Serve:

-        Serve with some crusty bread or as a side dish or starter.

Bon appetite. 

Forough & Le Bon Nosh Team