Name: Honey roasted carrots with labne
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 20
Ingredients: 10 medium carrots (1.2kg), peeled, cut into chunky lengths on the diagonal; 1/4 cup (60ml) olive oil; 2 teaspoon cumin seeds; 1 tablespoon honey; 1/4 cup (40g) currants; 1/4 cup (60ml) red wine vinegar; 335 gram labne; 1/4 cup fresh flat-leaf parsley sprigs; 2 tablespoon finely chopped fresh coriander (cilantro)

Honey roasted carrots with labne

The combination of honey roasted carrots gives labne more flavour than your typical average Greek yoghurt

Serves 20

Prep

15M

Cook

32M

Total

47M

Ingredients

10 medium carrots (1.2kg), peeled, cut into chunky lengths on the diagonal

1/4 cup (60ml) olive oil

2 teaspoon cumin seeds

1 tablespoon honey

1/4 cup (40g) currants

1/4 cup (60ml) red wine vinegar

335 gram labne

1/4 cup fresh flat-leaf parsley sprigs

2 tablespoon finely chopped fresh coriander (cilantro)

Method

1.Preheat oven to 200°C. Grease two large oven trays; line with baking paper.

2.Divide carrots, olive oil and cumin seeds between trays; season, then toss to combine. Roast 30 minutes, turning once. Drizzle honey over carrots; roast a further 10 minutes or until golden and tender.

3.Meanwhile, stir currants and vinegar in a small saucepan over medium heat for 2 minutes or until hot. Cool. Combine currant mixture and extra virgin olive oil in a small bowl; season to taste.

4.Transfer carrot mixture to a serving platter; spoon currant mixture over carrots, then dollop with labne. Serve topped with coriander.

Women's Weekly Food