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Roasted Carrots over Labneh with Chimichurri Labneh
Roasted Carrots over Labneh with Chimichurri Labneh
Roasted Carrots over Labneh with Chimichurri
Labneh is a simple homemade Mediterranean cheese made with Greek yogurt. You can find it in the dairy section in many grocery and specialty food stores today. If you are unable to locate it at your grocery store, you can use yogurt, cream cheese, sour cream, or mascarpone in place of it, but you won’t get quite the same flavor and texture.
Ingredients
- 1 lb. spring carrots with carrot tops attached
- 1/2 tablespoon cumin
- 1/2 tablespoon smoked paprika
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1 cup labneh store bought or homemade
- 1 lemon juiced
- 1 tablespoon dried oregano
- 1 tablespoon sweet paprika
- 2 garlic cloves minced
- 1/2 tablespoon red pepper flakes
- 1/4 cup red wine vinegar
- 3 tablespoons extra-virgin olive oil
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 375° F.
- Remove the carrot tops from the carrots and set aside. Wash the carrots and halve them lengthwise.
- Toss the carrots on a baking sheet with cumin, smoked paprika, olive oil, honey, and salt and pepper to taste.
- Transfer into the oven and roast until nicely tender and golden-brown, approximately 18-20 minutes.
- In the meantime, whisk the labneh with the lemon juice and add salt and pepper to taste. Set aside.
- Wash the carrot tops, dry them and finely chop. Transfer to a medium bowl and add the oregano, sweet paprika, garlic, red pepper flakes, red wine vinegar, and olive oil. Stir well and season with salt and pepper to taste.
- Dollop the lemony labneh on a plate, top with roasted carrots, and drizzle on the carrot top chimichurri.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 246kcal (12%)Carbohydrates: 23g (8%)Protein: 7g (14%)Fat: 15g (23%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.003gCholesterol: 3mg (1%)Sodium: 104mg (5%)Potassium: 519mg (15%)Fiber: 5g (21%)Sugar: 14g (16%)Vitamin A: 19408IU (388%)Vitamin C: 22mg (27%)Calcium: 117mg (12%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
