Roasted Carrots with Labneh - Bravabod
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Roasted Carrots with Labneh

Valentina

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

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Freeze For Not recommended

Best by 3-4 days


Shopping List
    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
  1. Step 1: Preheat the oven to 410 degrees Fahrenheit.
  2. 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.
  3. Step 3: Roast the carrots for 20 to 25 minutes, or until very tender. Flip the carrots over halfway through the cooking time.
  4. Step 4: Meanwhile, stir together the Citrus Vinaigrette ingredients in a small jar. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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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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:

5 Servings

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Takes 1 min