Honey & Chile Roasted Carrots With Labneh

Ingredients

Calabrian Chili Honey Drizzle

• 2 tbsp honey
• 1 tbsp white balsamic vinegar
• 0.5 tsp crushed calabrian chili peppers

Honey-Roasted Carrots

• 2 tbsp extra-virgin olive oil
• 0.75 tsp kosher salt
• 0.5 tsp garlic powder
• 0.5 tsp freshly ground black pepper
• 1 lb baby rainbow carrots, peeled and trimmed

Labneh

• 1 cups labneh (or thick full‑fat greek yogurt)
• 1 tbsp extra-virgin olive oil
• 0.25 tsp kosher salt

Garnish

• pomegranate seeds
• salted roasted pepitas (pumpkin seeds)
• fresh flat‑leaf parsley, chopped

Instructions

1. Whisk honey, white balsamic vinegar, and crushed Calabrian chili peppers together in a small bowl to make the drizzle.
2. Preheat the oven to 425 °F and line a sheet pan with parchment paper.
3. In a medium bowl, combine 1 tbsp of the chili honey drizzle, olive oil, kosher salt, garlic powder, and black pepper; toss the carrots in the mixture until evenly coated.
4. Spread the carrots in a single layer on the prepared sheet pan, leaving about ½ inch between pieces.
5. Roast the carrots for 25‑30 minutes, until the edges are lightly charred and the carrots are tender; let cool on the pan for 5 minutes.
6. Meanwhile, stir labneh, olive oil, and kosher salt together in a bowl until smooth.
7. Spread the labneh onto a large serving platter, then pile the roasted carrots on top, allowing some labneh to peek around the edges.
8. Drizzle the remaining chili honey sauce over the carrots and garnish with pomegranate seeds, pepitas, and chopped parsley.

Notes

If labneh is unavailable, substitute the thickest full‑fat Greek yogurt or Skyr. For extra char, finish the carrots under a high broiler for 1‑2 minutes.