Roasted carrots with spices and labne
Prep 15 mins
Cook 30 mins
Serves 4 as a side
A simple roasted carrot side dish can become so much more with the addition of spices and a good dollop of labne.
6 carrots, peeled and thickly sliced
½ cup labne, to serve
Toasted almond flakes and coriander leaves, to serve
Lemon wedges, for squeezing
1. Preheat oven to 220C. Toss carrots in oil and roast on a tray until golden and tender (20-30 minutes).
2. Meanwhile, for spice oil, combine ingredients in a bowl. Season to taste.
3. Spread labne over plates or a platter. Toss carrots in oil, then spoon over labne. Scatter over almonds and coriander and serve with lemon wedges on the side.
Recipe by Lisa Featherby and image by Eatable.