Roasted Carrots over Labneh with Chimichurri

Savor the delightful combination of Roasted Carrots atop creamy Labneh, drizzled with zesty Chimichurri for a burst of flavors and textures.

Roasted carrots over labneh with chimichurri is a delightful dish that combines vibrant flavors and wholesome ingredients for a truly satisfying meal. The sweetness of the roasted carrots pairs perfectly with the creamy labneh, creating a harmonious balance of tastes and textures.

• Save

The chimichurri adds a zesty kick with its blend of fresh herbs, garlic, and tangy vinegar, elevating the dish to a new level of deliciousness. This recipe is delicious and incredibly easy to make, making it perfect for novice and experienced home cooks alike. You can create a gourmet dish that will impress your family and friends with just a few simple steps.

• Save

To make roasted carrots over labneh with chimichurri, start by roasting whole carrots in the oven until they are tender and caramelized. While the carrots are roasting, prepare the chimichurri sauce by blending fresh parsley, cilantro, garlic, red wine vinegar, and olive oil until smooth. Once the carrots are done, arrange them over a bed of creamy labneh and drizzle with the tangy chimichurri sauce. The result is a visually stunning dish with flavor in every bite. Whether you're looking for a quick and easy weeknight meal or a show-stopping appetizer for your next dinner party, roasted carrots over labneh with chimichurri is a must-try recipe that is sure to become a new favorite in your kitchen.

What is Labneh?

Labneh is a cultured dairy product from the Middle East and the Mediterranean region. It is essentially a strained yogurt where the whey is removed, resulting in a thicker, creamier consistency similar to cream cheese. To make Labneh, yogurt is typically strained in a cheesecloth for several hours or overnight to allow the whey to drain out, leaving behind a dense, tangy spread. This process gives Labneh its characteristic rich and slightly tart flavor, making it a versatile ingredient in both savory and sweet dishes. Commonly enjoyed as a dip, spread, or even as a topping, Labneh adds a touch of Mediterranean flair to various cuisines.

• Save

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

• Save

Ingredients

1 lb. spring carrots with carrot tops attached
½ t. cumin
½ t. smoked paprika
1 T. olive oil
2 T. honey
1 c. labneh, store bought or homemade
1 lemon, juiced
1 t. dried oregano
1 t. sweet paprika
2 garlic cloves, minced
½ t. red pepper flakes
¼ c. red wine vinegar
3 T. extra-virgin olive oil
Sea salt and black pepper, to taste

• Save

Directions

Preheat the oven to 375° F.

Remove the carrot tops from the carrots and set aside. Wash the carrots and halve them lengthwise.

Toss the carrots on a baking sheet with cumin, smoked paprika, olive oil, honey, and salt and pepper to taste.

Transfer into the oven and roast until nicely tender and golden-brown, approximately 18-20 minutes.

In the meantime, whisk the labneh with the lemon juice and add salt and

pepper to taste. Set aside.

Wash the carrot tops, dry them and finely chop. Transfer to a medium bowl and add the oregano, sweet paprika, garlic, red pepper flakes, red wine vinegar, and olive oil. Stir well and season with salt and pepper to taste.

Dollop the lemony labneh on a plate, top with roasted carrots, and drizzle on the carrot top chimichurri.

Food that pairs well with Roasted Carrots over Labneh with Chimichurri

1. Grilled Chicken: The smoky flavors of grilled chicken complement the creamy Labneh and zesty chimichurri.
2. Roasted Lamb: The richness of roasted lamb pairs harmoniously with the tangy Labneh and herbaceous chimichurri.
3. Quinoa Salad: A light and nutty quinoa salad adds texture and complements the flavors of the roasted carrots and creamy Labneh.
4. Arugula and Citrus Salad: The peppery arugula and bright citrus flavors in a salad provide a refreshing contrast to the savory carrots and creamy Labneh.
5. Roasted Vegetables: Additional roasted vegetables such as bell peppers, zucchini, or eggplant enhance the earthy notes of the roasted carrots and add variety to the dish.

Print