Roasted Carrots

A simple, striking side with warm spice, creamy labneh, and the perfect crunch. Beautiful enough for a dinner party, easy enough for a weeknight.

Ingredients

• ½ cup labneh

• 1 small garlic clove

• 1 bunch carrots

• 1 bunch radishes

• 2 tablespoons olive oil

• Salt to taste

• 1½ tablespoons hot honey (I used Zabs)

• ¼ cup chopped pistachios

Instructions

1. Roast the Vegetables
   Preheat oven to 400°F (200°C). Halve the carrots and radishes lengthwise. If the tops are tender and pretty, leave a bit on for presentation. Toss with olive oil and salt, spread on a baking sheet, and roast for 20 minutes, or until golden and tender. Remove from the oven and drizzle with hot honey while warm. Let cool slightly.

2. Prepare the Labneh
   Grate the garlic into the labneh and mix until smooth and fragrant.

3. Assemble and Serve
   On a serving plate, swoosh the labneh with the back of a spoon. Arrange roasted vegetables overtop, then finish with chopped pistachios. Serve warm or at room temp.