April 26th, 2024
Recipes
Roasted Carrots with Labneh
Valentina P
- Difficulty
•
- Time 30"
Tender roasted carrots, a bed of creamy labneh, a drizzle of citrus vinaigrette, and crunchy pistachios on top. These roasted carrots make for a flavorful, savory side dish or appetizer.
How To MakeDiet Type: Classic
Shopping List
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For the Carrots
- 1 1/2 pounds carrots
- 1 tablespoon olive oil
- 1/2 cup labneh (Note 1)
- 1/4 cup shelled pistachios
- salt and pepper, to taste
- chopped mint, for serving (optional) For the Citrus Vinaigrette
- 2 tablespoons orange juice
- 2 tablespoons olive oil
- 1/2 tablespoon white balsamic vinegar
- 1/2 teaspoon honey
- salt and pepper, to taste
- orange zest (optional)
Instructions
- Step 1: Preheat the oven to 410 degrees Fahrenheit.
- Step 2: Slice the carrots in half lengthwise, and then horizontally to make each piece about the size of a finger. Very thin carrots may be left whole. Toss the cut carrots with the 1 tablespoon(s) of olive oil, season with salt and pepper, and spread on a large baking sheet.
- Step 3: Roast the carrots for 20 to 25 minutes, or until very tender. Flip the carrots over halfway through the cooking time.
- Step 4: Meanwhile, stir together the Citrus Vinaigrette ingredients in a small jar. Set aside.
- Step 5: Once the carrots have cooked, spread a thin layer of the labneh over a serving plate. If the labneh is quite thick, try stirring it with a very small spoonful of water to loosen.
- Step 6: Toss the warm or room temperature carrots with a splash of the Citrus Vinaigrette in a mixing bowl. Top the labneh with the dressed carrots and sprinkle with the optional mint.
- Step 7: Toast the pistachios in a dry frying pan over medium-high heat for 3 to 4 minutes, or until fragrant. Shake the pan often to avoid burning.
- Serve: Top the carrots with the warm pistachios and enjoy. Serve with the extra Citrus Vinaigrette for optional drizzling.
Recipe Notes
Note 1: Labneh is a strained yogurt used primarily in Middle Eastern cooking. It has the consistency of a thick Greek yogurt with a tangier, almost cheesy, flavor.
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What you should eat next
Roasted Carrots with Labneh
PT30M 1 1/2 pounds carrots 1 tablespoon olive oil 1/2 cup labneh (Note 1) 1/4 cup shelled pistachios salt and pepper, to taste chopped mint, for serving (optional) 2 tablespoons orange juice 2 tablespoons olive oil 1/2 tablespoon white balsamic vinegar 1/2 teaspoon honey salt and pepper, to taste orange zest (optional) Gluten Free 5 Servings
Ingredients:
