Honey Spiced Baby Carrots with Labneh

Honey Spiced Baby Carrots with Labneh

Honey Spiced Baby Carrots with Labneh is a delightful and healthy side dish that combines sweet roasted carrots with creamy labneh. It's easy to prepare and perfect for any meal, offering a flavourful blend of spices and honey that pairs beautifully with the tangy, smooth texture of labneh.

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Course: Side Dish

Cuisine: Middle Eastern

Keyword: Honey Carrots, Labneh, Roast Carrots, Spiced Carrots, Spiced Pear Cake

Cook Time: 25

Servings: people as a side dish

Calories: 93kcal

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.

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