Spice roasted carrots with olive oil-whipped labne and herbs By Seamus Mullen
Ingredients
• 1 pound mixed heirloom carrots
• 1 ½ cups Labne or full fat plain Greek yogurt
• 2 cloves garlic, grated on a microplane
• Zest and juice of 1 lemon
• ½ cup Extra Virgin Olive Oil from Spain
• 1 tsp Sumac
• 1 tsp Berbere spice
• 1 TBSP balsamic vinegar
• Mixed microgreens like Anise Hyssop, Chrysanthemum, Red Shiso, Mint and Basi
• Sea salt and fresh pepper
Preparation
1. Pre-heat oven to 375 F
2. In a large mixing bowl, combine carrots with ¼ cup olive oil, balsamic vinegar, sumac, Berbere spice, salt and pepper. Transfer to a roasting pan, lined with parchment and roast until golden and cooked through, about 35 minutes.
3. Meanwhile, in a medium sized mixing bowl, combine labne with garlic, lemon juice and zest and whisk in the remaining olive oil. Season with salt and pepper.
4. In the bottom of a serving dish, cover with the labne, then arrange the roasted carrots on top. Finish with a drizzle of Extra Virgin Olive Oil from Spain and micro greens. Serve immediately.
