Roasted Carrot Dinner
Ingredients
Roasted Carrot Dinner
- Roasted Carrots
- Zhug
- Labneh
Roasted Carrots
- 4-6 medium-sized carrots
- 4 Tbs. butter
- 3 cloves garlic (chopped)
- grapeseed oil
- kosher salt
Zhug
- ½ tsp. cumin (toasted and ground)
- ½ tsp. coriander (toasted and ground)
- ¼ tsp. sea salt
- ¼ tsp. cracked black pepper
- ⅓ tsp. cardamom pods (ground)
- ¼ c. chopped garlic
- 4 serrano chiles (stem and seeds removed)
- 2 jalapenos (stem and seeds removed)
- ⅓ c. chopped parsley
- ⅓ c. chopped cilantro
- ⅓ c. extra virgin olive oil
Labneh
- 1 c. greek yogurt
- 3 Tbs. lemon juice
- 1 tsp. salt
Directions
Roasted Carrot Dinner
- Mix the zhug paste into the greek yogurt for the desired level of heat. Dollop the labneh on a plate and place carrots on top. Nut or seed sprinkled on top add texture, and pickled red onions give the dish a fully rounded balance.
Roasted Carrots
- Preheat oven to 425 degrees. Wash carrots. Cut into medium-sized pieces. Season with grapeseed oil and kosher salt. Roast for 15–20 minutes, stir, and rotate the pan halfway through this process so they cook evenly. Carrots should be fork-tender with a slight firmness. In a sauté pan, warm 4 tablespoons of butter with 3 cloves of chopped garlic. Add the roasted carrots, stirring until the garlic has become lightly toasted and fragrant. Remove from heat and let cool slightly before plating.
Zhug
- With a heavy-bottomed skillet, crush all spices until about ⅓ of the original size. Mince chop or use a food processor for all ingredients (except olive oil) until coarse. In a medium-sized bowl, drizzle in olive oil slowly as you whisk or pulse to emulsify the spice paste. Adjust for the desired flavor as you wish.
Labneh
- Combine all ingredients in a medium-sized bowl.