Ingredients
– 1 pound baby carrots, washed and trimmed
– 2 tablespoons olive oil
– 2 tablespoons honey
– Salt and pepper to taste
– 1 cup labneh (or Greek yogurt)
– 1 tablespoon lemon juice
– Fresh herbs for garnish (like parsley or dill)
Instructions
Creating Honey-Roasted Baby Carrots over Whipped Labneh is simple if you follow these steps:
1. Preheat the Oven: Set your oven to 425°F (220°C). This high heat will help caramelize the carrots beautifully.
2. Prepare the Carrots: In a large bowl, toss the baby carrots with olive oil, honey, salt, and pepper until evenly coated.
3. Roast the Carrots: Spread the carrots on a baking sheet in a single layer. Roast in the preheated oven for 20 minutes, or until tender and caramelized, stirring halfway through.
4. Whip the Labneh: In a separate bowl, whisk together the labneh and lemon juice until smooth and creamy. Adjust seasoning with salt if needed.
5. Plate the Dish: On a serving platter, spread the whipped labneh as a base. Arrange the roasted carrots on top.
6. Garnish: Finish with a sprinkle of fresh herbs for an added touch of color and flavor.
These straightforward steps will guide you in creating this incredible dish effortlessly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Fat: 7g
- Protein: 4g