These maple roasted carrots are seasoned with coriander and cumin, then roasted until tender and glazed with maple syrup. I serve them over a creamy herb labneh and finish the platter with mint, pistachios, and pomegranate seeds. They make an easy vegetable side dish for a holiday table or a weeknight dinner.
This recipe is exclusive to my Olive Grove Club members only. To view it, sign up or log in.
Why My Recipe Works
- A mix of sweet and savory: Maple syrup balances the warm spices and earthy carrots. Itโs basically east meets west in one dish, just like yours truly.
- Creamy, fresh labneh: Dill and parsley give the tangy base plenty of flavor.
- Easy to make ahead: Roast the carrots and prepare the labneh separately, then assemble just before serving.
Ingredients
Hereโs what you will need:
- Carrots: You can use standard bagged carrots, but if I were making this for a party or special occasion, Iโd spring for a bunch of rainbow carrots if I could find them. You can also make this recipe with smaller carrots and keep them whole, but youโll need to adjust the roasting time.
- Spices: Youโre going to need cumin and coriander. They can be found at most grocery stores these days, online or at your local Middle Eastern market.
- Labneh: What I love about this recipe is the sweet, spiced flavor of the carrots in contrast with the creamy, tangy labneh. If you canโt find labneh, a thick Greek yogurt will be just fine. But do try to find labneh, or make your own by straining Greek yogurt in some cheesecloth, as I outline in my Homemade Labneh post.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
Expert Tips
- Cut the carrots evenly. Halve larger carrots lengthwise and leave smaller ones whole or halve them as needed so they cook at a similar rate.
- Use a large baking sheet. Give the carrots space to roast. If theyโre crowded, they may steam instead of browning. Line the baking sheet with parchment paper if youโre worried about sticking. Donโt use foil!
- Watch the maple syrup closely. Add it near the end of roasting, since it can darken quickly in a hot oven.
If you make this Maple Roasted Carrots with Herb Labneh or any other Side Dish Recipeย on Urban Farm and Kitchen, please take a moment to rate the recipe โญโญโญโญโญ and leave a comment below. Itโs such a help to others who want to try the recipe.
For more Urban Farm and Kitchen, follow along onย Instagram,ย Facebook, andย Pinterest, visit theย Urban Farm Shop, orย subscribeย for new posts via email.
Maple Roasted Carrots with Herb Labneh
These maple roasted carrots are seasoned with coriander and cumin, then roasted until tender and glazed with maple syrup. I serve them over a creamy herb labneh and finish the platter with mint, pistachios, and pomegranate seeds. They make an easy vegetable side dish for a holiday table or a weeknight dinner.
Ingredientsย
For the Roasted Carrots
- 1 lb Carrots (trimmed and halved)
- 2 tablespoon Olive oil
- 1 teaspoon Ground coriander
- ยฝ teaspoon Ground cumin
- ยฝ teaspoon Kosher salt
- ยผ teaspoon Black pepper
- 3 tablespoon Maple syrup โ to be added at a later step
For the Herb Labneh
- ยพ cup Labneh (at room temperature)
- 2 tablespoon Fresh dill (chopped)
- 2 tablespoon Fresh parsley (chopped)
- Salt and pepper to taste
- 2-3 tablespoon Yogurt โ to thin the sauce out, if needed
For garnish
- Fresh mint leaves, dill fronds, pistachios and pomegranate seeds
Instructionsย
- Roast the Carrots. Preheat your oven to 425F. Place the carrots on a baking sheet and season with olive oil, coriander, cumin, salt and pepper. Toss to coat and arrange in a single layer. Roast for 25-30 minutes, until the carrots have softened.
- Add the Maple Syrup. Remove the carrots from the oven, drizzle over the maple syrup, and return to the oven. Roast for another 8-10 minutes, or until the maple syrup reduces and the carrots look glazed. Keep an eye out; the maple syrup may burn if you walk away. Remove from the oven and let the carrots cool for a few minutes.
- Make Herb Labneh. In a food processor, combine the labneh, dill and parsley. Process until smooth. Taste and adjust the seasoning. If the sauce is too thick for your liking, you can add some plain yogurt to thin it out slightly.
- Plate. Spread the herb labneh on a serving platter, layer over the carrots. Garnish with fresh mint leaves, dill fronds, pistachios and pomegranate seeds.
Notes
Tips for Success:
- Cut the carrots evenly. Halve larger carrots lengthwise and leave smaller ones whole or halve them as needed so they cook at a similar rate.
- Use a large baking sheet. Give the carrots space to roast. If theyโre crowded, they may steam instead of browning.
- Watch the maple syrup closely. Add it near the end of roasting, since it can darken quickly in a hot oven.
Nutrition
Calories: 120kcal, Carbohydrates: 15g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.002g, Cholesterol: 2mg, Sodium: 356mg, Potassium: 322mg, Fiber: 2g, Sugar: 11g, Vitamin A: 12755IU, Vitamin C: 6mg, Calcium: 75mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
