Spiced Carrots with Labneh + Herbs

INGREDIENTS

About 1 dozen heirloom carrots, stems removed

1 tablespoon olive oil

Drizzle of hot honey (or regular honey or maple syrup)

Heaping ¼ teaspoon cumin

2 teaspoons sesame seeds (optional)

Fine grain sea salt and black pepper to taste

Roasted beets (optional)

½ cup labneh or whole milk greek yogurt*

Lemon juice to taste

Sumac or zaatar

Mixed herbs (such as parsley, cilantro, dill, and/or mint)

Pomegranate seeds

METHOD

1. Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.

2. Place carrots on the baking sheet and season with olive oil, hot honey, cumin, sesame seeds, and salt and pepper to taste. Toss well. Roast the carrots for 20-25 minutes or until cooked through and golden.

3. In a bowl, combine the labneh with a squeeze of lemon. Taste and adjust for seasoning. Spread the labneh on a platter. Layer air-fried carrots and roasted beets, if using, on top. Garnish with za’atar/sumac, herbs, and pomegranate seeds. Enjoy!

   *To make this dish dairy-free, omit the labneh/yogurt and drizzle the air-fried carrots with tahini.