Sheet Pan Harissa Roasted Carrots with Whipped Labneh
Sheet Pan Harissa Roasted Carrots with Whipped Labneh is a vibrant dish that elevates simple carrots into a flavorful masterpiece. The natural sweetness of the roasted carrots is beautifully complemented by the smoky heat of harissa, while creamy whipped labneh adds a luscious finish. This recipe is perfect for weeknight dinners or special gatherings, guaranteed to impress your guests and make vegetables the star of the show.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: North African
Ingredients
Scale
- 1 pound fresh carrots, peeled and cut into sticks
- 2 tablespoons harissa paste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup labneh (or Greek yogurt)
- Zest of 1 lemon
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix harissa paste, olive oil, honey, salt, and pepper. Toss carrot sticks until well coated.
- Spread coated carrots on a parchment-lined sheet pan and roast for 25-30 minutes until tender and caramelized.
- While roasting, whisk labneh with lemon zest until smooth; season with salt.
- Serve roasted carrots topped with whipped labneh or on the side for dipping.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 6g
- Sodium: 330mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Adjust harissa quantity to customize spice level. For added flavor, consider mixing in chopped nuts or garlic cloves before roasting.