Labneh on Honey Chili Crunch Carrots

Name: Labneh on Honey Chili Crunch Carrots
Cuisine: Mediterranean
Ingredients: 1 lb rainbow carrots (trimmed and scrubbed); 1 tablespoon olive oil; 2 teaspoons chili crisp (or chili oil); 1 teaspoon honey; Yaza Roasted Garlic Labneh (a few generous dollops); Chopped fresh parsley; Extra mint or dill; Extra chili oil or honey (optional)

Carrots, but make them fancy. These roasted rainbow beauties get a glossy toss in chili crunch and honey, then topped with a cool, creamy dollop of Yaza Roasted Garlic Labneh. Fresh herbs add the finishing touch for a side that’s equal parts cozy, colorful, and crave-worthy. 🥕🔥

Ingredients 8
Steps 3

You'll need

1 lb rainbow carrots (trimmed and scrubbed)
1 tablespoon olive oil
2 teaspoons chili crisp (or chili oil)
1 teaspoon honey
Yaza Roasted Garlic Labneh (a few generous dollops)
Chopped fresh parsley
Extra mint or dill
Extra chili oil or honey (optional)

Make it

Roast the Carrots

1
Preheat oven to 400°F (200°C). Toss carrots with olive oil on a baking sheet. Roast for 20–25 minutes, turning halfway, until tender and caramelized on the edges.

Plate and Serve

2
Once cooked, add the honey and chili crisp. Toss to coat and arrange on a plate or serving dish.
3
Add a few dollops of labneh scattered across the carrots, sprinkle the chopped herbs and serve.

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