Roasted Carrots with Labne

Name: Roasted Carrots with Labne
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 2 1/2 tbsp. extra-virgin olive oil, divided; 5 cups (2-inch-thick) diagonally cut carrot; 1 tbsp. za'atar (such as Spicely); 5/8 tsp. freshly ground black pepper, divided; 1/2 tsp. kosher salt; 1/8 tsp. ground cumin; 1/4 cup chopped fresh flat-leaf parsley; 1 tbsp. fresh lemon juice; 6 tbsp. labne or plain 2% reduced-fat Greek yogurt

Preheat oven to 425°. Place a baking sheet in oven (leave pan in oven as it preheats).

Cook20 min
Total20 min
Serves2
LevelEasy

Dinner Gluten-Free Vegetarian Middle Eastern

Ingredients

2 1/2 tbsp. extra-virgin olive oil, divided
5 cups (2-inch-thick) diagonally cut carrot
1 tbsp. za'atar (such as Spicely)
5/8 tsp. freshly ground black pepper, divided
1/2 tsp. kosher salt
1/8 tsp. ground cumin
1/4 cup chopped fresh flat-leaf parsley
1 tbsp. fresh lemon juice
6 tbsp. labne or plain 2% reduced-fat Greek yogurt

Method

Preheat oven to 425°. Place a baking sheet in oven (leave pan in oven as it preheats).
Combine 4 teaspoons oil and carrots in a large bowl; toss to coat. Add za'atar, 1/2 teaspoon pepper, salt, and cumin; toss. Carefully remove pan from oven. Arrange carrots in a single layer on pan. Bake at 425° for 18 minutes or until carrots are tender and lightly browned, stirring once after 10 minutes. Remove pan from oven. Place carrot mixture on a platter; sprinkle with parsley and lemon juice.
Place labne in a small dish. Drizzle with remaining 3 1/2 teaspoons oil, and sprinkle with remaining 1/8 teaspoon pepper. Serve with carrots.