Roasted Carrots with Herby Labneh and Pomegranate Seeds

Roasted Carrots with Herby Labneh and Pomegranate Seeds

Warning, the only way you'll want to eat carrots after this recipe is roasted to perfection with pomegranate seeds, dill, parsley, on a bed of herby labneh.

By Jess Filippo | @mykitchencupboard


1 pound of carrots 

3 tbsp Sizzle


Freshly ground black pepper 

¾ cup labneh or full-fat Greek yogurt 

2 tbsp dill, roughly chopped 

2 tbsp parsley, roughly chopped 


Pomegranate seeds, for serving


Active Time: 25 minutes

Full Time: 1 hour

Serves 4

Preheat your oven to 400F. Peel your carrots. If you have any that are really thick, cut them in half lengthwise. 


Place the carrots on a baking sheet and add Sizzle, a hefty pinch of salt, and a few cracks of black pepper. Toss the carrots to coat. 


Place in the oven and bake for 22-25 minutes. If you carrots are on the larger side, they may take a little longer. Pierce the carrots with a fork; if they feel tender and the fork goes through easily, they're done. 


While the carrots roast, make the herby labneh. Add chopped dill and parsley to the labneh and stir to combine. Add salt and pepper to taste. 


Finish with Drizzle, more dill and parsley, and pomegranate seeds!