Persian Lime Curry Roasted Carrots with Labneh
Persian Lime Curry Roasted Carrots with Labneh
Persian Lime Curry Roasted Carrots with Labneh
By Micah Siva
Rated 5.0 stars by 1 users
Author:
By Micah Siva
Servings
6
Prep Time
20 minutes
Cook Time
25 minutes
If there’s one dish I make on repeat, it’s roasted carrots piled over tangy, garlicky labneh. Roasting carrots brings out their natural sweetness — and Oaktown's Persian Lime Curry Rub takes them to the next level. With bright omani black lemon, aromatic fenugreek, shallots, and ginger, this blend adds depth and just the right amount of zing.
Ingredients
Carrots
-
2 lbs carrots, cut into 2-inch long pieces, or 4 small bunches
- 1 tablespoon extra virgin olive oil
-
2 teaspoons date syrup (see note)
-
2 teaspoons Oaktown Spice Shop Persian Lime Curry Rub
-
¼ teaspoon flake salt
Labneh
-
1 cup labneh
- 1 clove garlic, minced
- 3 tablespoons chopped fresh mint
- 1 tablespoon olive oil
-
½ teaspoon Aleppo pepper
- ½ teaspoon lime zest
- Salt and pepper, to taste
To Serve
-
¼ cup chopped shelled pistachios
- 2 medjool dates, pitted and chopped
- Fresh mint, to garnish
- Lime, to serve
Directions
Preheat the oven to 425F. Line a baking tray with parchment paper.
In a large bowl, combine the carrots, olive oil, date syrup, Persian Lime Curry Rub, and kosher salt. Toss to evenly distribute.
- Transfer the carrots to the baking tray in an even layer. Roast for 20 to 25 minutes, or until fork tender and browned.
While the carrots are cooking, make the labneh: In a medium bowl, stir together the labneh, garlic, mint, olive oil, Aleppo pepper, and lime zest. Season with salt and pepper, to taste.
- Spread the labneh on a serving dish. Top with the carrots, and garnish with pistachios, chopped dates, and mint. Squeeze with fresh lime before serving.
