Welcome to a delightful culinary journey that introduces Roasted Carrots over Labneh with Chimichurri—a dish that celebrates vibrancy, flavor, and nourishment. This recipe is not only visually appealing but also elevates humble ingredients with extraordinary technique to create a spectacular dish that pleases the palate.
Labneh, the star of the show, is a tangy, creamy homemade Mediterranean cheese made from Greek yogurt. It can easily be found in the dairy section of many grocery and specialty food stores today. However, if you cannot locate it, alternatives such as yogurt, cream cheese, sour cream, or mascarpone can be used, although they will bring different flavor profiles and textures. Once you savor the taste of labneh, it is sure to become a staple in your culinary repertoire.
This recipe is simple yet sophisticated, making it perfect for both casual gatherings and formal dinner parties. The roasted carrots bring a sweet, caramelized flavor, while the chimichurri, infused with fresh herbs, adds a bright kick that complements the creamy labneh beautifully. Together, these ingredients create a harmonious dish that tantalizes the taste buds.
Ingredients
- 1 lb. spring carrots with carrot tops attached
- 1/2 t. cumin
- 1/2 t. smoked paprika
- 1 T. olive oil
- 2 T. honey
- 1 c. labneh, store bought or homemade
- 1 lemon, juiced
- 1 t. dried oregano
- 1 t. sweet paprika
- 2 garlic cloves, minced
- 1/2 t. red pepper flakes
- 1/4 c. red wine vinegar
- 3 T. extra-virgin olive oil
- Sea salt and black pepper, to taste
Directions
- 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!
This dish serves beautifully as an appetizer or a side dish, and you may want to consider serving it alongside grilled meats or a light salad for a complete meal. Packed with vitamins and minerals from the carrots and the probiotics from the labneh, this recipe contributes to a healthy diet while remaining utterly delicious.
Have you tried this recipe? Share your experience in the comments!
