Za'atar Roasted Carrots with Labneh, Honey, and Pistachios
A warm, inviting dish featuring roasted carrots seasoned with za'atar, topped with creamy labneh, honey, and pistachios for a delightful and comforting experience.
Ingredients
Carrots
- 1 pound carrots, peeled and cut into sticks Fresh, sweet, and crisp — you can use rainbow carrots for added color.
Seasoning and Oil
- 2 tablespoons za'atar seasoning This magical mix of herbs and spices gives the dish its distinctive flavor.
- 3 tablespoons olive oil Opt for extra virgin for a higher-quality taste.
- Salt and pepper to taste Essential for drawing out the natural flavors of the carrots.
Toppings
- 1 cup labneh This creamy yogurt-like cheese brings richness; Greek yogurt is a great substitute if needed.
- 2 tablespoons honey Drizzle generously for a touch of sweetness that balances the savory.
- 1/4 cup pistachios, roughly chopped For those irresistible crunchy bites; pine nuts also work well if you want to switch it up.
- Fresh herbs (like parsley or mint, optional) For a fresh finish that adds color and vibrancy.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a bowl, toss the carrot sticks with za'atar, olive oil, salt, and pepper until evenly coated.
Roasting
- Spread the seasoned carrots on a baking sheet lined with parchment paper in a single layer.
- Roast for 20-25 minutes, turning halfway, until golden and tender.
Serving
- While the carrots are roasting, spoon the labneh into a serving bowl and create a well in the center.
- After roasting, let the carrots cool slightly, then drizzle honey over the labneh and top with roasted carrots.
- Finish with a sprinkle of chopped pistachios and any fresh herbs if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven or microwave. You can also omit honey for a lighter version.