Moroccan Roasted Carrots with Salted Garlic Labneh, Pistachios, and Dill
Serves: 4-6 as a side, 2 as a main
This vibrant and indulgent side will surprise you: it can also serve as a hearty vegetarian main when paired alongside grilled flatbreads, salty feta cheese, marinated olives, and grilled bell peppers. A modern interpretation of a traditional Moroccan carrot meze, this variation features a rich, garlic-infused labneh as the base, and is topped with roasted Moroccan-style, caramelized carrots. The carrots are dusted with chopped roasted pistachios and sprinkled with minced dill and chopped flat-leaf parsley. Right before serving, a splash of lemon or lime juice brightens and balances the rich labneh. Serve slightly warm or at room temperature for the best flavor. This is a simple meal that's perfect when you want something easy.
The finished dish has a distinctly Moroccan flavor: warm, complex, and slightly spicy. The marinade is made with a blend of North African spices: cumin, coriander, garlic, smoked paprika, cinnamon, and lemon pepper, mixed with honey and olive oil. Any liquid left on the parchment paper after roasting is drizzled over the finished dish to enhance its flavor. The cinnamon and sugar are crucial for the subtle final taste, so do not omit them. For a variation, a quarter teaspoon of ground ginger can be added to the spice mix.
Although the dish is simple, the roasting temperature is key. Roast at 425°F to caramelize the natural sugars in the carrots and achieve slightly charred edges without burning the spices and garlic, which could introduce a bitter flavor and ruin the dish. Shake or turn the carrots several times during roasting to ensure they are evenly soft and caramelized. The dish is best served warm or at room temperature.
Carrots and Marinade
6-8 medium organic heirloom or orange carrots, trimmed and peeled; large carrots cut in half, about 1 ½ pounds
1/3 cup extra virgin olive oil
1 large clove garlic, peeled, micro-planed to a paste
1 ½ tablespoons honey
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon cinnamon sugar mixture (can substitute with ½ teaspoon ground cinnamon and ½ teaspoon white granulated sugar)
1 teaspoon cumin
½ teaspoon ground coriander
½ teaspoon lemon pepper
Juice of lemon, about 2 tablespoons
Preparation
Place all marinade ingredients into a bowl and whisk with a fork to combine.
Place carrots on a parchment paper-lined baking tray and brush with Moroccan marinade to coat. Turn carrots over and repeat until all sides are coated.
Preheat toaster oven to 425°F. Place the carrots in the oven and roast for 35 minutes, turning them over halfway through. Test doneness by inserting the tip of a sharp knife into the carrots; if still firm in the center, continue roasting and check every 3 minutes.
When the carrots are soft and caramelized, remove from the oven and allow to cool to warm.
Salted Garlic Labneh
Ingredients
1 cup labneh
1 large garlic clove, peeled and micro-planed to a paste
½ teaspoon Kosher salt
Preparation
Place ingredients into a medium bowl and whisk with a fork until combined.
Cover with plastic wrap and refrigerate until ready to use.
Garnishes
1/3 cup roasted pistachios, chopped
1 small bunch fresh dill, minced (about 3-4 tablespoons)
1 tablespoon minced Italian flat-leaf parsley
1 lemon, halved and seeds removed
Plating
Place garlic labneh on a platter in three small piles. Using the back of a large serving spoon, spread and smear labneh to coat the bottom of the serving plate.
Arrange roasted carrots down the center and pour any marinade left in the roasting tray over the carrots.
Squeeze lemon over carrots and labneh.
Garnish with chopped pistachios, minced dill, and parsley mixture. Serve at room temperature.
