These roasted Moroccan carrots are anything but ordinary. They’re coated in warm, fragrant spices, roasted until tender and caramelized, and then paired with a creamy whipped labneh dip that’s tangy and fresh. The flavor combo is out of this world the sweetness from the honey, the earthiness from the spices, and the richness from the labneh all work together perfectly. I love serving this dish in the spring when carrots are at their sweetest, but honestly, it’s delicious year-round.
Method
Season the Carrots
Preheat your oven to 400°F. Place the carrots into a large mixing bowl. Drizzle them with avocado oil and honey, making sure they are evenly coated. Sprinkle the paprika, garlic powder, cinnamon, cumin, ground black pepper, and kosher salt over the top. Toss the carrots well until the seasonings and oil are distributed evenly, coating every side of each carrot. This helps the spices stick and ensures maximum flavor in every bite.
Roast the Carrots
Spread the seasoned carrots out on a baking sheet in a single layer, giving them plenty of space so they roast rather than steam. Place the baking sheet into the preheated oven and roast for 28–30 minutes. At the halfway point, flip the carrots so they brown evenly on both sides. If your carrots are on the larger side, you may need to add a few extra minutes until they’re fork-tender with slightly caramelized edges.
Make the Whipped Labneh
While the carrots are roasting, prepare the whipped labneh. In a food processor, add the labneh, lemon juice, lemon zest, garlic powder, and ground black pepper. Process until the mixture is smooth and creamy. Once blended, add the fresh cilantro and pulse for an additional 10–15 seconds this will mix the cilantro in while keeping some small pieces visible for color and texture.
Plate and Serve
When the carrots are done, spread the whipped labneh evenly across the bottom of a serving platter or dish. Arrange the roasted carrots neatly on top of the labneh. Sprinkle the chopped pistachios and fresh cilantro over the dish for crunch and freshness, then finish with a light drizzle of hot honey for a sweet and spicy kick. Serve immediately while the carrots are warm, or enjoy them at room temperature for a different but equally delicious experience.
Necessary Tools
- Large mixing bowl
- Baking sheet
- Parchment paper (optional, for easy cleanup)
- Food processor or blender
- Measuring cups and spoons
- Spatula or spoon
Roasted Moroccan Carrots with Whipped Labneh
Cuisine: AmericanDifficulty: Easy8
servings10
minutes30
minutes40
minutesIngredients
For the Carrots:
1 ½ pounds carrots (mini or regular, peeled and trimmed)
3 tablespoons avocado oil
2 tablespoons honey
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon cinnamon
1 teaspoon cumin
½ teaspoon ground black pepper
1 teaspoon kosher salt
For the Whipped Labneh:
2 cups labneh (or full-fat Greek yogurt for a thicker dip)
1 lemon, juiced and zested
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ cup fresh cilantro
Garnishes:
½ cup roasted pistachios, chopped
Fresh cilantro, chopped
Drizzle of hot honey
Directions
- Season the Carrots:
Preheat your oven to 400°F. Add the carrots to a large mixing bowl. Drizzle with avocado oil and honey, then sprinkle on the paprika, garlic powder, cinnamon, cumin, black pepper, and kosher salt. Toss until all the carrots are evenly coated in the oil and spices. - Roast the Carrots:
Spread the seasoned carrots onto a baking sheet in a single layer. Roast for 28–30 minutes, flipping them halfway through for even browning. If your carrots are large, you may need a few extra minutes until they’re tender and slightly caramelized on the edges. - Make the Whipped Labneh:
While the carrots are roasting, prepare the dip. In a food processor, add the labneh, lemon juice, lemon zest, garlic powder, and black pepper. Process until smooth and creamy. Add the cilantro and pulse for another 10–15 seconds so it’s mixed in but still visible in the dip. - Plate and Serve:
Spread the whipped labneh evenly across the bottom of a serving dish. Pile the roasted carrots on top. Sprinkle with chopped pistachios and fresh cilantro, then drizzle with hot honey for a little sweet heat. Serve warm or at room temperature.
Notes
- Don’t overcrowd the carrots on the baking sheet, or they’ll steam instead of roast.
- Flip halfway through roasting to ensure they cook evenly and develop that golden color.
- Taste the labneh before serving add more lemon or seasoning if you want a brighter flavor.
- Use similar-sized carrots for even cooking.
Serving Suggestions
- Appetizer: Serve as a starter for a Mediterranean or Middle Eastern-inspired dinner.
- Side Dish: Perfect alongside roasted chicken, lamb, or fish.
- Party Platter: Make a large batch and serve as part of a mezze spread with hummus, pita, and olives.
- Vegetarian Meal: Pair with warm flatbread and a green salad for a light but satisfying lunch.
Fun Fact
Labneh is a Middle Eastern staple made by straining yogurt until it’s thick and creamy. It’s been enjoyed for thousands of years and is often served with olive oil and herbs as a dip or spread.
Conclusion
These roasted Moroccan carrots with whipped labneh are a perfect mix of sweet, savory, and tangy. They’re beautiful to serve, packed with flavor, and simple enough to make for a weeknight dinner yet impressive enough for a holiday table. Once you try them, you might start looking for excuses to make them again and again.
