Carrots—such a simple wee veg, yet can be transformed into something truly impressive when you use them as a vessel for seasoning. The crunchy, toasted almonds and Moroccan spices of our dukkah, paired with the creamy labneh and a little sweet stickiness from the maple syrup, make for a pretty insane combo. This is a really great side dish, or chuck through some greenery and make this into a bomb little salad for lunch or dinner. The carrots are great warm or cooled, and great the next day, too.

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