Honey roasted carrots with labne

Sweet honey-roasted carrots pair perfectly with creamy labne for a Mediterranean-style side dish

  • 15 mins preparation
  • 32 mins cooking
  • Serves 20
  • Print


Honey roasted carrots with labne
  • 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
  • 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.

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