Spice Roasted Carrots with Herby Labneh: A Vegetarian Delight : HotPause Health

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Chef Katie Mist's

Spice Roasted Carrots with Herby Labneh

This Spice Roasted Carrots with Herby Labneh is one of those dishes that just happens to be vegetarian. It isn’t posing as a substitute for meat – it stands on its own. Carrots are a familiar old friend that are packed with fiber, boost immunity and support brain health.

Labneh is a Middle Eastern super creamy cheese that eats like a yogurt. It’s gaining in popularity and is now increasingly available in grocery stores. Labneh is high in protein, so it checks that mandatory daily protein servings box! We can all rest easy knowing we’re that much closer to getting the million grams a day we all need!

Prep time: 10 minutes | Cook time: 35 minutes | Servings = 4

Roasted Carrots Ingredients:

4-5 large carrots, cut in half and then into roughly equal size wedges
1 red onion, sliced into ⅓” slices
1 teaspoon smoked paprika
1 ½ teaspoons cumin
1 ½ teaspoons oregano
1 tablespoon sesame seeds
Salt and pepper
Extra virgin olive oil (to generously coat the carrots and onions & garnish)
3 tablespoons chives, chopped
3 tablespoons mint, chopped
3 tablespoons cilantro, chopped
Lemon (to squeeze over the top)
¾ cup pistachios, lightly toasted and roughly chopped
Herbed Labneh (about 1 cup), recipe follows
2 tablespoons Italian parsley, chopped
Salt and pepper, to taste

Herb Labneh Ingredients:

One (1), 12-ounce container Labneh
2 cloves garlic, finely chopped
Zest on 1 large lemon
Juice of ½ lemon
Salt and pepper
2 tablespoons extra virgin olive oil
2 tablespoons each chives, mint and cilantro, finely chopped

Carrot Preparation Instructions:

Preheat oven to 425.
On a sheet pan, toss together carrots, onions, spices, salt, pepper and a generous drizzle of olive oil. Spread into one even layer.
Roast for 20 minutes.
Flip the carrots and cook for an additional 8-12 minutes, or until the carrots are tender and browned.
To serve, spread labneh on a platter, arrange carrots and onions on top.
Garnish with herbs, lemon, olive oil and pistachios.

Labneh Instructions:

Add all ingredients in a bowl and stir to combine well.
This is a great make-ahead option. It will stay in the fridge up to 5 days, and tastes even better as it sits.
Herby Labneh is also a perfect topping or dip with grilled chicken, salmon or shrimp.

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2

Chef Katie Mist's