Caramelized Honey Carrots and Labneh

A perfect match for a delicious appetizer. The sweetness of the baked carrots works great with the flavors of the labneh. Caramelized honey carrots are a must-have recipe for when we have guests. In this recipe, the carrots will be baked and seasoned with cider vinegar and honey. On top, you add the crunchy dukkah and you will get a plate full of flavors and different textures. Let’s not forget also the striking color that you will get in this dish. It will be an eye-catcher on your table.

Ingredients:

There are not a lot of ingredients that you will need for this recipe. The most important ones will be the carrots and the labneh.

Use fresh carrots with green leaves. You do not have to peel them, just wash them under running water. For the labneh, you can make your own, but as this can take a lot of time you can just go and buy already made labneh. The same with the dukkah. You can make your own dukkah, or you can buy a good quality one and save yourself some time.

Here is a list of all the ingredients you will need for this carrots and labneh recipe:

• Labneh – 400 g;
• Carrots with greens – 1 large bunch;
• Dukkah – 3 tbsp.;
• Tarragon fresh – 40 g;
• Olive oil – 8 tbsp.;
• Honey – 2 tbsp.;
• Cider vinegar – 1 tbsp.;
• Salt and pepper

Caramelized carrots or steamed carrots

There are different ways to prepare the carrots for this recipe. Whatever way you choose, the first step is always the same. Cut the greens close to 1 inch and wash the carrots under running water. Then, you can choose one of the above methods for the preparation for steamed or baked carrots:

• Method 1: Steam the carrots for around 10 minutes. Place them in a bowl and toss them with olive oil (2 tbsp.), salt and pepper. Add the carrots into a grilling pan on high heat and grill them for around 6 minutes, until they are lightly charred on all sides. You will end up with caramelized carrots.
• Method 2: Place the carrots in a bowl and toss them with olive oil (2 tbsp.), salt and pepper. Add them to a baking tray and cover with aluminum foil. Punch the foil in several places. Add the tray into the preheated oven at 220 degree C (428 degree F). Leave it into the oven for approx. 30 minutes, but make sure to turn the carrots around after 15 minutes. At the end the carrots should be slightly crunchy.

After you cooked the carrots in your preferred way add them into a bowl and toss them with a dressing of honey and vinegar. To make this dressing, whisk together honey, cider vinegar, salt, and pepper.

How to plate the caramelized carrots

The plating for this dish is really easy. Take a serving plate (will work best with an elongated one) and spread the labneh into it making a well into the middle. Drizzle it with tarragon oil, and then place the baked carrots on top. Drizzle them with dukkah and then sprinkle again with some tarragon oil. Enjoy!

How to make tarragon oil

Tarragon oil is very simple to make. Use fresh tarragon, roughly chopped. Add it into a food processor together with 6 tbsp. of olive oil. Blitz it for 2-3 minutes and it’s ready!

Continue to Content

Caramelized Honey Carrots and Labneh

Yield: 4

Cook Time: 35 minutes

Prep Time: 15 minutes

Total Time: 50 minutes

A perfect match for a delicious appetizer. The sweetness of the baked carrots works great with the flavors of the labneh. On top, you add the crunchy dukkah and you will get a plate full of flavors and different textures.

Print

Ingredients

• Labneh - 400g
• Carrots with greens - 1 large bunch
• Dukkah - 3 tbsp
• Tarragon fresh - 40g
• Olive oil - 8 tbsp.
• Honey - 2 tbsp.
• Cider vinegar - 1 tbsp.
• Salt an pepper

Instructions

Recipe steps:

1. Wash the carrots and cut the greens close to 1 inch.
2. In a large bowl toss the carrots together with 2 tbsp. of olive oil salt and pepper.
3. Add the carrots into a baking tray and cover it with aluminum foil. Punch it in several places. Add the tray into a preheated oven at 220 C (428 F). Leave it in the oven and bake the carrots for 30 minutes, but turn the carrots around after 15 minutes.
4. In a small bowl whisk together honey, cider vinegar salt, and pepper. Tose the baked carrots with this dressing.
5. Add the tarragon in a food processor together with 6 tbsp. of olive oil. Blitz for 2-3 minutes and put it aside. This tarragon oil will be used for plating.

Plating steps:

1. Take a serving plate. For a better visual impact choose an elongated one, if available, and spread the labneh into it, making a well into the middle.
2. Drizzle with tarragon oil, but keep some for the carrots as well.
3. Place the baked carrots on top, one by one, covering almost the entire plate.
4. Drizzle the carrots with dukkah and then sprinkle the remaining tarragon oil.
5. Enjoy!
   

Notes

If you cannot find fresh tarragon, you can use a dried one. Just mix it with olive oil and use it as described in the recipe.

The carrots can be also steamed instead of baked. If you prefer the steam carrots, steam them until they become soft but still have some crunchiness in the interior.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 505Total Fat: 46gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 56mgSodium: 193mgCarbohydrates: 19gFiber: 4gSugar: 13gProtein: 8g

Nutrition information isn’t always accurate.

Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag @basilbunch.blog on Instagram and hashtag it #basilbunchblog. We would love to see your creation!