Roasted Heirloom Carrots with Labneh & Dukkah
by Caren McSherry
This colourful and delicious platter of rainbow carrots make a perfect side to any dinner. If you cannot find the coloured variety, simply use the classic orange variety – it is the preparation that gives the za-za-zoom!
Carrots Ingredients:
- 1½ lbs. carrots, preferably rainbow, scrubbed and tipped on both ends
- 3 tbsp olive oil
- 1 tsp sea salt
Labneh Ingredients:
- 500g Greek yogurt, strained overnight or up to 24 hours (see note)
- 1 package (150g) Boursin Cheese (Garlic & Fine Herbs variety)
- 1/3 cup grated Parmesan cheese
- 1 tsp Côte d’Azur 2.0 chili paste
- 1 tsp lemon zest
- Juice of 1/2 fresh lemon
Dukkah Ingredients:
- 3oz toasted hazelnuts, chopped
- 1/4 tsp cumin
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
- 1 tbsp fresh thyme leaves
Garnish Ingredients:
- ½ cup chopped fresh mint
- 2-3 tbsp maple syrup
Method:
1. Preheat the oven to 400F and line a cookie sheet with parchment. Cut any thick carrots in half lengthwise and place all the carrots on the parchment-lined tray. Drizzle with olive oil and salt. Using your hands, toss the carrots and oil to ensure they are evenly coated. Roast for 30-40 minutes, or until browned and cooked through.
2. Meanwhile, in a medium bowl combine strained Greek yogurt (labneh), Boursin cheese, parmesan, Spice 2.0, lemon zest, and lemon juice. Stir well to combine, and taste for seasoning.
3. In a separate small bowl, make the dukkah by adding the toasted hazelnuts, cumin, sesame seeds, and fresh thyme.
4. Spread the labneh mixture across a large platter and scatter the roasted carrots on top. Generously sprinkle the dukkah, and garnish with fresh mint and a good drizzle of maple syrup.
- NOTE: Labneh is simply Greek yogurt wrapped in cheesecloth, placed in a sieve over a bowl, and left to rest over a bowl in the fridge overnight or up to 24 hours to remove the whey (liquid). What is left is a thick, cheese-like, spreadable yogurt.
- Serves 4-6
2. Meanwhile, in a medium bowl combine strained Greek yogurt (labneh), Boursin cheese, parmesan, Spice 2.0, lemon zest, and lemon juice. Stir well to combine, and taste for seasoning.
3. In a separate small bowl, make the dukkah by adding the toasted hazelnuts, cumin, sesame seeds, and fresh thyme.
4. Spread the labneh mixture across a large platter and scatter the roasted carrots on top. Generously sprinkle the dukkah, and garnish with fresh mint and a good drizzle of maple syrup.
- NOTE: Labneh is simply Greek yogurt wrapped in cheesecloth, placed in a sieve over a bowl, and left to rest over a bowl in the fridge overnight or up to 24 hours to remove the whey (liquid). What is left is a thick, cheese-like, spreadable yogurt.
- Serves 4-6
Copyright (c) Caren McSherry 02/2022
