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.
Ingredients
- 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
Instructions
- 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.