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Carrots roasted with za’atar on labneh
The sweetness of the carrots pairs beautifully with the citrusy, nutty vibe of the za’atar, and then you plate them on top of labneh, which is essentially strained yogurt or “yogurt cheese”, and top them with fresh herbs and lemon juice for a perfect mouthful.
YIELDS
4
TO
6
Ingredients
Directions
- Preheat oven to 425°F. Line a baking sheet with parchment and set aside.
- Place carrots in a large bowl, drizzle with one tablespoon of olive oil, and toss to coat. Add za'atar, half a teaspoon of pepper, and salt; toss to coat. Arrange carrots in a single layer on a pan. Bake at 425° for 18 minutes or until carrots are tender and lightly browned, stirring once after 10 minutes. Remove pan from oven. Place carrot mixture on a platter; sprinkle with parsley and lemon juice.
- Spread labneh in a thick layer on a plate. Drizzle with remaining olive oil, and sprinkle with black pepper. Gently pile carrots on top of labneh and sprinkle with lemon juice and fresh parsley. Enjoy!
