Roasted carrots are one of my favourite dishes that unmistakably remind me of autumn. Caramelised in honey and seasoned with a touch of aromatic cinnamon, they’re served on creamy labneh and finished with a crunchy mix of panko and hazelnuts – because without that crisp topping, it just wouldn’t be the same.
Roasted carrots – why you’ll love this recipe
Honey-roasted carrots are one of those seasonal dishes that look impressive but are incredibly simple to make. You can serve them as a light appetiser or a snack to share with friends. I often enjoy them as a cozy, seasonal dinner.
Can you use a different cheese instead of labneh?
Yes. Whipped feta, ricotta, thick Greek yogurt, or soft goat cheese all work well. It’s best if the cheese is creamy and slightly tangy – that way it balances the sweetness of the carrots.
What to use instead of panko?
If you don’t have panko on hand, regular breadcrumbs will work just as well. You can also use toasted sunflower seeds or chopped almonds – the goal is simply to add some crunch.
If you like seasonal ingredients and warm autumn flavours, be sure to check out my other recipes – you’ll find plenty of simple, comforting dishes full of colour and aroma:
- Cinnamon rolls with cream
- Overnight oats with cranberry
- Pumpkin pancakes with maple syrup
- Home-made hot chocolate
- Pumpkin soup with coconut milk
Roasted carrots on creamy labneh
Ingredients
Roasted carrots
- 600 g carrots
- 1 tbsp honey
- 1 tbsp olive oil
- ½ tsp dried thyme
- salt to taste
- pinch of cinnamon (optional)
- parsley (for sprinkling)
Labneh
- 500 g tbsp Greek yoghurt
- salt to taste
Topping
- 2 tbsp panko (or breadcrumbs)
- 2 tbsp chopped hazelnuts
- 1 tsp butter
- salt to taste
Instructions
- Prepare the labneh a day ahead. Mix the Greek yogurt with salt. Line a sieve with a clean cheesecloth or muslin and place it over a bowl. Transfer the yogurt to the sieve and cover. Refrigerate for 8–12 hours – the whey will drip into the bowl. The longer you strain the yogurt, the thicker your labneh will be.
- Preheat the oven to 200°C.
- Wash the carrots, trim the green tops, and peel them. Then cut them lengthwise into halves or quarters, depending on their thickness.
- Place the carrots in a baking dish, drizzle with the honey mixed with olive oil, then sprinkle with thyme, cinnamon and salt. Roast for 15–20 minutes, until the carrots are tender and lightly caramelised.
- In a small pan, melt the butter. Add the panko, chopped hazelnuts, and a pinch of salt. Toast, stirring frequently, until the mixture turns golden and crispy.
- Spread the labneh on plates, arrange the roasted carrots on top, and finish with the topping and some chopped parsley. You can drizzle the dish with a little browned butter or olive oil before serving.
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