Roasted Carrots over Labneh with Chimichuri

Hey there, friends! 👋 Today, I’m excited to share a recipe that’s going to jazz up your dinner table—Roasted Carrots over Labneh with Chimichurri. 🥕🌿 Imagine sweet, caramelized carrots on a bed of creamy, tangy labneh, all topped with a zesty chimichurri sauce. Sounds amazing, right? It’s super easy to make and packed with flavor. Let’s dive in and get cooking!

Try my Spicy Roasted Carrots With Tahini Sauce recipe.

What you’ll need to do make Roasted Carrots over Labneh with Chimichurri

Serves: 4

• 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

Let’s dive into the magic behind this recipe! 🥕 First, we’ve got these gorgeous spring carrots—they roast up to perfection, turning sweet and tender. Don’t toss those carrot tops, because we’re using them to make a killer chimichurri sauce! 🌿 Now, let’s talk about labneh.

If you haven’t tried it yet, you’re in for a treat. It’s a creamy, tangy yogurt cheese that pairs amazingly with the roasted carrots. For our seasoning, a little cumin and smoked paprika give the carrots a smoky, warm flavor, while a drizzle of honey enhances their natural sweetness.

Lemon juice brings a bright, refreshing note to the labneh, making it even more irresistible. And then there’s the chimichurri, packed with oregano, sweet paprika, minced garlic, red pepper flakes, and a splash of red wine vinegar. It’s a flavor explosion that ties everything together beautifully!

Try my Air Fryer Pork Tenderloin and Whole Carrots with Orange – Chili Glaze recipe.

What you’ll need to do

Ready to whip up the Roasted Carrots over Labneh with Chimichurri? Let’s get started!

Prep time: 10 min Cook time: 20 min

1| Preheat Party: First things first, preheat your oven to 375°F. Let’s get this show on the road!

2| Carrot Prep: Snip off those carrot tops (don’t toss ’em—we’ll use them later). Give the carrots a good wash and slice them lengthwise.

3| Season & Roast: On a baking sheet, toss those carrot beauties with cumin, smoked paprika, olive oil, honey, and a sprinkle of salt and pepper. Pop them into the oven and roast until they’re tender and golden-brown, about 18-20 minutes.

4| Labneh Love: While the carrots are roasting, grab your labneh. Whisk it up with some lemon juice and season with salt and pepper. Set it aside—you’ll need it soon!

5| Chimichurri Magic: Remember those carrot tops? Give them a wash, dry ’em off, and chop them finely. Toss them in a bowl with oregano, sweet paprika, garlic, red pepper flakes, red wine vinegar, and olive oil. Mix it all up and season with salt and pepper.

6| Plate It Up: When the carrots are done, it’s time to assemble! Dollop the lemony labneh on a plate, top it with the roasted carrots, and drizzle on that vibrant carrot top chimichurri.

7| Dig In: Now for the best part—enjoy your masterpiece!

Bon appétit! 🌟

Try my Roasted Red Pepper, Carrot and Feta Dip recipe.

Some possible substitution and improvisation ideas for the recipe

Here are some substitution and improvisation ideas for your recipe:

1| Carrots: Instead of spring carrots, you can use regular carrots or even rainbow carrots for a colorful twist.

2| Labneh: If you can’t find labneh, Greek yogurt or strained regular yogurt can be used as a substitute. For a dairy-free option, try coconut yogurt.

3| Chimichurri: Experiment with different herbs like parsley or cilantro for the chimichurri sauce. You can also add a squeeze of lime juice for a citrusy variation.

4| Spices: Adjust the spices to your taste. Add a pinch of cinnamon for a warm, spicy note, or swap smoked paprika for regular paprika if you prefer less smokiness.

5| Sweeteners: Instead of honey, you can use maple syrup or agave syrup for a vegan option.

6| Vinegar: If you don’t have red wine vinegar, white wine vinegar or apple cider vinegar can be used as substitutes.

7| Extra Toppings: Sprinkle toasted nuts like almonds or pine nuts over the dish for added crunch, or garnish with fresh herbs like basil or mint for a burst of freshness.

Try my Red Cabbage and Carrot Salad With Lemon Tahini Dressing recipe.

These ideas will allow you to customize the dish based on your preferences and what’s available in your pantry. Enjoy experimenting!

Some useful tips for the recipe

Here are some useful tips to enhance your experience with the recipe:

1| Choose Fresh Carrots: Opt for fresh, firm carrots with their tops intact for the best flavor and texture.

2| Roasting Tips: Spread the carrots in a single layer on the baking sheet to ensure even roasting. You can line the sheet with parchment paper for easier cleanup.

3| Adjust Seasonings: Taste the labneh and chimichurri before serving and adjust the seasoning as needed with salt, pepper, or a touch of honey or vinegar to balance the flavors.

4| Prep Ahead: You can prepare the chimichurri sauce and labneh ahead of time and store them in the refrigerator. This makes assembling the dish quick and convenient.

5| Serve at Room Temperature: For the best flavor, allow the roasted carrots to cool slightly before serving over the labneh. This allows the flavors to meld together.

6| Garnish Creatively: Sprinkle some fresh herbs or a drizzle of extra virgin olive oil over the dish just before serving for a beautiful presentation and added flavor.

7| Variations: Feel free to customize the recipe by adding roasted nuts, such as almonds or pine nuts, or sprinkling with crumbled feta cheese for extra richness.

8| Leftovers: Store any leftovers in an airtight container in the refrigerator. The flavors often meld together even more, making for a delicious leftover lunch or snack.

Try my Delicious Spiced Carrot Red Lentil Soup recipe.

These tips will help you achieve the best results and make the cooking process smoother and more enjoyable. Happy cooking!

Some serving suggestions

Here are some serving options for your Roasted Carrots over Labneh with Chimichurri:

1| As a Side Dish: Serve alongside grilled chicken, steak, or fish for a complete and flavorful meal.

2| On Toast: Spread labneh on toasted bread or pita, top with roasted carrots and chimichurri for a delicious open-faced sandwich or appetizer.

3| Salad Addition: Toss the roasted carrots with mixed greens, cherry tomatoes, and a light vinaigrette dressing for a vibrant and nutritious salad.

4| Bowl Meal: Serve over quinoa or couscous with a side of mixed greens for a wholesome and satisfying bowl.

5| Brunch Option: Pair with poached eggs and avocado for a hearty and nutritious brunch dish.

6| Wrap or Sandwich: Fill a wrap or sandwich with roasted carrots, labneh, and chimichurri for a flavorful and portable lunch option.

7| Party Platter: Arrange the components on a large platter with sliced cucumbers, bell peppers, and crackers for a colorful and impressive appetizer spread.

Try my Creamy Kale and Sweet Potato Salad recipe.

These serving options allow for versatility in enjoying your delicious Roasted Carrots over Labneh with Chimichurri, whether as a main dish, side dish, or part of a larger meal.

Some storage suggestions

Here are some storage suggestions to help you keep your Roasted Carrots over Labneh with Chimichurri fresh:

1. Refrigeration: Store any leftovers in an airtight container in the refrigerator. The roasted carrots can typically be stored for up to 3-4 days.
2. Labneh: If you have leftover labneh, keep it covered in the refrigerator. It should stay fresh for about 5-7 days.
3. Chimichurri: Store any leftover chimichurri in a sealed jar or container in the refrigerator. It will keep well for up to 1 week.
4. Assembly Before Serving: For the best taste and texture, assemble the dish just before serving. This ensures the roasted carrots maintain their crispness and flavors.
5. Freezing: While roasted carrots may lose some texture upon freezing, you can freeze the chimichurri in ice cube trays for convenient portioning. Labneh, however, may not freeze well due to its creamy consistency.
6. Bring to Room Temperature: Before serving leftovers, allow them to come to room temperature to enhance flavors and textures.

By following these storage suggestions, you can extend the enjoyment of your Roasted Carrots over Labneh with Chimichurri while maintaining their quality.

Try my Roasted Root Veg Salad with Feta recipe.

And that’s it, folks! Your Roasted Carrots over Labneh with Chimichurri is ready to wow everyone. 🍽️ This dish is not just delicious but also super simple and quick to whip up. I hope you love it as much as I do! If you try it out, let me know how it goes or if you made any fun tweaks. Until next time, happy cooking and enjoy every bite! 😊👨‍🍳

Roasted Carrots over Labneh with Chimichuri

Roasted Carrots over Labneh with Chimichurri 🥕🌿 - This dish is a flavor explosion! Sweet, roasted carrots, creamy labneh, and zesty chimichurri make the perfect combo. Quick, easy, and totally delicious!

Cooking Method: Baked Cuisine: Mediterranean Courses: Side

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Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Difficulty: Beginner Cooking Temp: 350  °F Servings: 4 Estimated Cost: $ 10

Ingredients

Servings

• 1 lb spring carrots with carrot tops attached

• ¹⁄₂ tsp cumin

• ¹⁄₂ tsp smoked paprika

• 1 tbsp olive oil

• 2 tbsp honey

• 1 cup labneh, store bought or homemade

• 1 lemon, juiced

• 1 tsp dried oregano

• 1 tsp sweet paprika

• 2 garlic cloves, minced

• ¹⁄₂ tsp red pepper flakes

• ¹⁄₄ cup red wine vinegar

• 3 tbsp extra-virgin olive oil

• Sea salt and black pepper, to taste

Instructions

1. Step 1:

   Preheat the oven to 375° F.

2. Step 2:

   Remove the carrot tops from the carrots and set aside. Wash the carrots and halve them lenght-wise.

   

   

3. Step 3:

   Toss the carrots on a baking sheet with cumin, smoked paprika, olive oil, honey, and salt and pepper to taste.

   

   

4. Step 4:

   Transfer into the oven and roast until nicely tender and golden-brown, approximately 18-20 minutes.

   

5. Step 5:

   In the meantime, whisk the labneh with the lemon juice and add salt and pepper to taste. Set aside.

6. Step 6:

   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.

   

   

7. Step 7:

   Dollop the lemony labneh on a plate, top with roasted carrots, and drizzle on the carrot top chimichurri. Enjoy!

   

   

   

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