Middle Eastern · Side · All year
Harissa-Roasted Carrots with Labneh
4.6 · community
10m
Prep
30m
Cook
Easy
Level
240
Energy
Blistered carrots in smoky harissa over a cool labneh cloud, honey and dukkah over the top — the modern-mezze side that steals the plate.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Sheet pan
Chef's knife
Prep checklist
Carrot — halved lengthwise
Labneh — or thick greek yogurt
3 steps
Method
1
Toss carrots with harissa, oil, and salt; roast at 210°C, cut-side down, until charred at the tips and tender, 25–30 minutes.
28 min — timer available in cooking mode
2
Swoosh the labneh across the platter (the cold-cream landing pad); pile the hot carrots over.
3
Honey ribboned, dukkah rained, cilantro and lemon last. Serve warm-on-cool — the contrast is the dish.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.
Wine pairing
Follows the main.
Beer pairing
Follows the main.
On the plate
Serve it with
Sides
This is the side — pick a main.
Garnish
Fresh herbs
A knob of butter
Toasted nuts or seeds
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
1
Umami
2
Heat
0
Per serving
Nutrition
240
kcal
6g
protein
24g
carbs
14g
fat
3g
fiber
520mg
sodium
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