Roasted Moroccan Carrots with Whipped Labneh

These roasted Moroccan-style carrots are perfectly spiced and served on a bed of tangy whipped labneh, topped with crushed pistachios, cilantro, and a drizzle of hot honey.

By @kalejunkie

Original recipe source

Cook time: 35 minutes

Servings: 6

Ingredients

• 1.5 pounds carrot mini carrots or any carrots
• 3 tb avocado oil
• 2 tb honey
• 1 tsp paprika Simply Organic Foods
• 1 tsp garlic powder Simply Organic Foods
• 0.5 tsp cinnamon Simply Organic Foods
• 1 tsp cumin Simply Organic Foods
• 0.5 tsp ground black pepper Simply Organic Foods
• 1 tsp kosher salt
• 2 cups labneh or use full-fat Greek yogurt for thickness
• 1 lemon juiced and zested
• 0.5 tsp garlic powder Simply Organic Foods
• 0.5 tsp ground black pepper Simply Organic Foods
• 0.5 cup cilantro
• 0.5 cup roasted pistachios chopped
• 0 hot honey for drizzling

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the carrots in a large bowl with avocado oil, honey, paprika, garlic powder, cinnamon, cumin, ground black pepper, and kosher salt.
3. Spread the coated carrots onto a baking sheet and bake for 28-30 minutes, flipping them halfway through.
4. While the carrots are roasting, prepare the tangy whipped labneh. In a food processor, blend together labneh, lemon juice, lemon zest, garlic powder, and ground black pepper until smooth.
5. After blending, add cilantro to the labneh mixture and process for another 10-15 seconds to incorporate.
6. To serve, spread the whipped labneh evenly on a serving platter.
7. Top the labneh with roasted carrots, sprinkle with chopped pistachios and cilantro, and drizzle with hot honey.