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.
Sticky Maple And Dukkah Carrots With Labneh
- 14 baby or 6 large carrots
- ¼ cup pure maple syrup
- 2 tablespoons olive oil plus extra to drizzle
- 1 teaspoon salt
- 3 tablespoons gluten-free dukkah
- flat-leaf parsley to garnish
- 1 L plain unsweetened yoghurt
- 2 teaspoons salt
- Making the labneh is really simple but does take a little bit of time. Season the yoghurt with salt, then line a sieve with a clean tea towel, a muslin cloth or a coffee filter. Pour in the seasoned yoghurt, place the sieve over the top of a bowl and put into the fridge.
- The longer you leave it to drain, the thicker the labneh will be. Make it the day before if possible, otherwise allow at least 8 hours to drain. Then give it a good stir and pop it into a container. It will last for 7 days in the fridge.
- Preheat the oven to 180°C. Line a baking tray with baking paper.
- Peel or scrub the carrots. If you’re using large carrots, cut them into quarters lengthways, then in halves through the middle to make 8 chunky sticks. If using baby carrots, just trim the tops. Toss the carrots in the maple syrup, olive oil and salt, then lay out on the prepared baking tray. Roast for 40 minutes.
- Toss the sticky roasted carrots in the dukkah and serve with a spread-out dollop of labneh. Garnish with some torn Italian parsley and a little drizzle of olive oil, and the dish is good to go.