Description
Sweet roasted carrots on a bed of cool and spicy harissa labneh and topped with crunchy hazelnut dukkah!
Ingredients
Scale
- 1–1/2 pounds (about 12 carrots), tops trimmed and scrubbed clean
- Olive oil, as needed
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper
HAZELNUT DUKKAH:
- 3 tablespoons whole skin-on hazelnuts
- 1 tablespoon sesame seeds, black, white or a mix
- 2 teaspoons whole coriander seeds
- 1 teaspoon cumin seeds
HARISSA LABNEH:
- 3/4 cup labneh
- 2 to 3 tablespoons harissa, to taste (you can use store-bought if you like)
- Juice of 1/2 lemon
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°.
- To make the hazelnut dukkah: In a small skillet over medium heat, toast the hazelnuts until lightly golden and fragrant, shaking the pan occasionally, about 2 minutes. Transfer to the bowl of a mortar and pestle. Repeat the process with the sesame seeds, coriander seeds and cumin seeds. Transfer to a small bowl and let cool completely. Once cooled, process the nuts until coarsely chopped. Add the seeds and continue to process until cracked and coarsely textured. Season with salt and pepper.
- Place the carrots in a single layer on a large sheet pan. Drizzle with olive oil and the honey, tossing to combine. Season with salt and pepper. Roast for 20 to 25 minutes, until tender and starting to brown.
- While the carrots cook, combine the ingredients for the harissa labneh. When ready to serve, spread the labneh on a serving platter and arrange the carrots on top. Sprinkle the labneh over the carrots. Serve warm.
Notes
Inspiration: Roasted Carrots with Harissa Aïoli and Dukkah from Seven Spoons by Tara O’Brady
- Category: Vegetable Sides, Middle Eastern-Inspired