Roasted Carrots Recipe with Green Labneh and Pistachios
This roasted carrots recipe with green labneh and pistachios—with its contrasting flavors and textures—makes a vibrant side dish that’s sure to steal the show.
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Blender
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Serving platter
- Spatula
Ingredients
- 1½ lb. rainbow carrots, leafy tops trimmed, cleaned
- 3 Tbsp. olive oil
- 2 tsp. ground cumin
- 2 tsp. kosher salt, divided
- 1 tsp. freshly ground black pepper
- 12 oz. labneh, or plain full-fat Greek yogurt
- 1 cup coarsely chopped cilantro
- 1 cup coarsely chopped parsley leaves
- ¼ cup fresh lemon juice, plus more
- 1 small garlic clove, finely chopped
- ¼ cup roasted salted shelled pistachios, coarsely chopped
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