Labneh on honey chili crisp carrots

Serves 4 | Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes

Carrots, but make them fancy. Plop this plate down on the Thanksgiving table and have all your family believing you’re a chef. Fresh herbs add the finishing touch for a side that’s equal parts cozy, colorful, and crave-worthy. 🥕✨

Labneh on Honey Chili Crunch Carrots

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 & Mint Labneh. Fresh herbs add the finishing touch for a side that’s equal parts cozy, colorful, and crave-worthy. 🥕🔥
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Ingredients
  

Ingredients
For the Carrots:
  • 1 lb rainbow carrots trimmed and scrubbed
  • 1 tablespoon olive oil
  • 2 teaspoons chili crisp or chili oil
  • 1 teaspoon honey
For Garnish:
  • Chopped fresh parsley
  • Extra mint or dill
  • Drizzle of chili oil or honey optional

Method
 

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

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