Honey spiced baby carrots with labneh are roasted baby carrots tossed in honey and warm spices, served with creamy labneh for a sweet, savoury and healthy side dish.
I am not a fan of boring vegetables, boiled vegetables for example are the in my opinion the worst way to consume vegetables. It’s little wonder people find eating vegetables a chore if they are served up plain, watery and mushy with no flavour.
For me veggies shouldn’t be an afterthought, they are tasty and delicious and if you give them a little love and attention they can easily become the star of the dinner table.
That is why I am always looking for different and interesting ways to serve vegetables and this Honey Spiced Baby Carrots with Labneh is one of my favourites. It’s the perfect blend of sweet and savoury flavours, ideal for any occasion and particularly good with grilled/ BBQ meats.
Why You’ll Love This Recipe for Honey Spiced Carrots with Labneh!
- Healthy and Nutritious: Baby carrots are rich in vitamins and minerals, while labneh offers a good source of protein and probiotics.
- Easy to Make: With simple ingredients and straightforward steps, you can have this dish ready in no time.
- Flavourful and Versatile: The combination of honey and spices with creamy labneh creates a delightful contrast, making it suitable for various meals.
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Ingredients you need to make Roast Baby Carrots with Labneh
- baby carrots
- honey
- ground coriander
- cumin
- smoked paprika
- olive oil
- Salt
- 1 cup labneh
- Fresh herbs for garnish (mint and parsley)
- pistachio nuts (optional)
Tips for Success
- Even Coating: Make sure the carrots are evenly coated with the spice mixture to ensure they have a uniform flavour.
- Turn Halfway: Turning the carrots halfway through roasting helps them cook evenly and prevents burning.
- Don’t over cook the Carrots: Carrots should be cooked but still a little firm, not mushy or overcooked.
Substitutions
- Labneh Substitute: If you can’t find labneh, you can use Greek yogurt as a substitute. It offers a similar creamy texture and tangy flavour.
- Make it Vegan: Substitute Labneh for Hummus to make this recipe Vegan. Either buy the hummus or make it yourself with this recipe: Hummus
- Cant find Baby Carrots: Use regular carrots cut into 3m rounds instead.
- Not of fan of Mint or Parsley: Coriander, carrot tops, chives, chervil, basil and tarragon are all good substitutes.
Serving Suggestions
This Honey Spiced Baby Carrots with Labneh dish pairs wonderfully with a variety of main courses. Try serving it alongside some BBQ/ grilled meats, roasted chicken, grilled fish, or as part of a vegetarian spread.
Final Thoughts
This Honey Spiced Baby Carrots with Labneh recipe is a delightful addition to any meal. It’s healthy, full or flavour, and easy to make, making it a go-to side dish or a delicious vegetarian meal. So don’t neglect your veggies, when you can so easily make them shine! Give it a try and let us know how you like it!
Happy cooking!
Honey Spiced Baby Carrots with Labneh
Equipment
- 1 Baking tray
Ingredients
- 12 baby carrots
- 1 tbsp honey
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 tsp Salt
- ⅔ cup labneh
- 1 tbsp Fresh herbs for garnish mint and parsley
- 1 tbs pistachio nuts (crushed) optional
Instructions
Step 1: Preheat Your Oven
- Start by preheating your fan forced oven to 190 °C. This ensures that your carrots will roast evenly and develop a beautiful caramelization.
Step 2: Prepare the Carrots
- In a large bowl, combine the olive oil, honey, ground coriander, cumin, paprika, salt, and stir to combined Then add the baby carrots and toss everything together until the carrots are well-coated with the spice mixture.
Step 3: Roast the Carrots
- Spread the spiced carrots on a baking sheet in a single layer. Roast them in the preheated oven for 25 or until the carrots are tender and slightly caramelised, turning them halfway through for even cooking.
Step 4: Serve with Labneh
- Once the carrots are done, remove them from the oven and let them cool slightly. Serve the roasted carrots over a generous dollop of labneh. Garnish with fresh parsley, mint and crushed pistachios for an extra touch of colour, flavour and texture.