Roasted Carrots with Herb Oil & Labneh

This recipe borrows techniques from two chefs I admire greatly: Yotam Ottolenghi and Andy Baraghani. These carrots are tossed in herbs, roasted to perfection then placed over labneh and drizzled with addictively delicious herb oil. An easy veggie side to make but visually a show stopper! These go great with the Middle East Feast or serve them alongside braised lamb or brisket.

INGREDIENTS

• 1 ½ pounds Carrots with greens, scrubbed and greens separated 

• 1 ½ cups Labneh 

• ⅓ cup fresh Tarragon sub with cilantro or any herbs you like!

• 1 tsp Coriander Seeds

• 1 tsp Cumin Seeds

• ⅔ cup Olive Oil (divided)

• Kosher Salt

• 3 Tablespoons runny honey (optional)

Preheat your oven to 450°F.

1. Prep the carrots: Separate the greens from 1½ pounds carrots, and scrub the carrots under lukewarm running water using a clean sponge or rough cloth to remove any dirt.
   
   

2. In a mortar and pestle, crush 1 teaspoon coriander seeds and 1 teaspoon cumin seeds until coarsely ground.
   
   

3. Halve the carrots lengthwise, then toss them with the crushed spices, ⅓ cup olive oil, and a generous pinch of kosher salt until well coated.
   
   

4. Spread the carrots on a sheet pan and roast for 20–25 minutes, shaking the pan halfway through, until browned in spots and tender.
   
   

5. While the carrots roast, make the carrot top herb oil:

   • Measure out 1 packed cup (about 40 grams) of carrot tops. Wash thoroughly to remove grit, squeeze out excess water, and pat dry.

   • Roughly chop the carrot tops and transfer to a blender along with ⅓ cup tarragon leaves (or other herbs), the remaining ⅓ cup olive oil, and a small pinch of kosher salt.

   • Blend until completely smooth, scraping down the sides as needed.

   • Strain through a fine-mesh sieve into a bowl, pressing to extract as much oil as possible. (You should yield about 3 tablespoons / 45 ml.) Discard the solids.
     
     

6. On a large platter, spread 1½ cups labneh into a thick, swoopy layer. Drizzle with some of the carrot top herb oil, then artfully arrange the roasted carrots on top, all facing the same direction.
   
   

7. Finish with a final drizzle of the herb oil and, if using, 3 tablespoons runny honey.
   
   

8. Serve immediately or cover loosely and refrigerate for up to 5 hours before serving.