Harissa-Roasted Carrot "Steaks" with Labneh-Pistachio Gremolata Recipe

Name: Harissa-Roasted Carrot "Steaks" with Labneh-Pistachio Gremolata Recipe
Ingredients: 4 large carrots (about 1 pound), peeled and cut lengthwise into ½-inch thick planks; 2 tablespoons olive oil; 2 tablespoons harissa paste (adjust to your heat preference); 1 teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon lemon juice; 1 cup labneh (strained yogurt) or Greek yogurt; 1 small garlic clove, grated; ½ teaspoon lemon zest; ¼ teaspoon salt; Pinch of white pepper; ⅓ cup shelled pistachios, roughly chopped; ¼ cup fresh dill, finely chopped; 2 tablespoons fresh parsley, finely chopped; 1 tablespoon lemon zest; 1 small garlic clove, minced; Pinch of red pepper flakes (optional); Extra virgin olive oil, for drizzling; Flaky sea salt; Fresh dill sprigs; Lemon wedges

nat.io

Thick-cut carrots roasted with spicy harissa until blistered and caramelized, topped with cooling labneh and a crunchy pistachio-dill gremolata for a perfect te

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Ingredients

4 large carrots (about 1 pound), peeled and cut lengthwise into ½-inch thick planks
2 tablespoons olive oil
2 tablespoons harissa paste (adjust to your heat preference)
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice
1 cup labneh (strained yogurt) or Greek yogurt
1 small garlic clove, grated
½ teaspoon lemon zest
¼ teaspoon salt
Pinch of white pepper
⅓ cup shelled pistachios, roughly chopped
¼ cup fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon lemon zest
1 small garlic clove, minced
Pinch of red pepper flakes (optional)
Extra virgin olive oil, for drizzling
Flaky sea salt
Fresh dill sprigs
Lemon wedges