Harissa & Honey Roasted Carrots with Labneh & Dukkah

Harissa & Honey Roasted Carrots with Labneh & Dukkah

These Harissa & Honey Roasted Carrots with Labneh & Dukkah were one of the best selling dishes at DEZ. I love the combination of the sweet carrots, highlighted by the honey and balanced with the spicy harissa, bitter char, tangy, creamy labneh and nutty, crunchy dukkah. It really is a special dish and turns the simple carrot into a very sexy vegetable. You won’t look at carrots the same way again. I promise.

(Serves 5 to 6)

INGREDIENTS
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons honey
  • 2 tablespoon harissa paste
  • 1/2 teaspoon cumin
  • salt and pepper, to taste
  • 2 pounds small carrots, peeled, larger carrots cut in half lengthwise
  • 1 cup greek yogurt mixed with 1/2 lemon juiced and pinch of sea salt or 1 cup labneh
DIRECTIONS
  1. Preheat the oven to 450°F.
  2. Mix the olive oil, honey, harissa, cumin, salt, and pepper in a bowl.
  3. Remove 2 tablespoons to reserve for garnish and toss the rest in the carrots.
  4. Lay carrots out in a sheet pan and roast in the oven for 20 minutes, or until golden and slightly burnt on the edges.
  5. To plate, spread the yogurt or labneh on the bottom of a shallow bowl and gently lay the warm carrots on top.
  6. Drizzle over the rest of the harissa-honey mixture, then sprinkle on the dukkah (recipe below). Enjoy your Harissa & Honey Roasted Carrots with Labneh & Dukkah!

Dukkah

  • 1/4 tsp ground cardamom
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 cup toasted pumpkin seed-finely chopped-can blitz in a blender
  • 1/4 cup toasted hazelnuts -finely chopped-can blitz in a blender
  • 1/4 cup toasted sesame seeds
  • Large pinch of salt
DIRECTIONS

Mix all ingredients in a bowl and store in an air tight container.