Description
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.
Ingredients
1 lb. spring carrots with carrot tops attached
1/2 t. cumin
1/2 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
1/2 t. red pepper flakes
1/4 c. red wine vinegar
3 T. extra-virgin olive oil
Sea salt and black pepper, to taste
Instructions
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes