Honey-Glazed Carrots with Coconut Labne

April 27, 2023

Honey-Glazed Carrots with Coconut Labne

The carrots he tells you not to worry about. Warning: this dish is insanely delicious with flavors of cumin, coconut yogurt & lemon and addicting from the crunch of a nutty dukkah topping.
Prep Time 15 minutes
Servings 5 servings


  • 1 cup unsweetened coconut yogurt
  • 2 tsp lemon juice
  • 1 tsp extra virgin olive oil
  • Garlic powder, cumin, paprika, za’atar, onion powder, sea salt & black pepper, to taste

For the Carrots:

  • 1 lb carrots, sliced into equal strips
  • 3 tsp olive oil
  • 3 tsp honey
  • 1 tsp cumin, paprika & coriander
  • sea salt & black pepper, to taste

For the Dukkah:

  • 1/2 cup hazelnuts
  • 1/4 cup sesame seeds
  • 1/3 cup pumpkin seeds
  • 1/4 cup black sesame seeds
  • 1 tsp cumin
  • 1 coriander
  • pinch of sea salt & black pepper


  • Preheat the oven to 350°F.
  • Place whole carrots in a baking dish, and drizzle with olive oil.
  • Mix until carrots are completely covered with oil. Drizzle honey over top, then toss with seasonings, sea salt and pepper.
  • Bake for 30-40 mins, until caramelized, flipping half way through.

For Dukkah:

  • heat a pan over low heat and slowly toast the hazelnuts.
  • When hazelnuts are brown and fragrant, add in the sesame seeds and pumpkin seeds, stirring frequently to toast.
  • When sesame seeds are toasted, remove the pan from heat and add spices.
  • Pour contents into blender or food processor and pulse 5-10 times until the nuts are roughly chopped and a coarse sandy texture is achieved.
  • Place the vegan labneh on the bottom of the plate and top with the carrots, dukkah, a drizzle of olive oil, lemon zest & flat-leaf parsley or cilantro.