1.5 lb. Heirloom Baby Carrots

¼ cup Avocado Oil

1 T + 1 tsp #Sumac

1 T #Savory

1 T #Aromatic

1 cup Labneh

1 tsp Black Sesame

2 T Pomegranate Seeds

1 Fresno Chili, sliced

Dill, garnish

#Flake, garnish

  1. Pre-heat oven to 400°F degrees.
  2. To a large pot of boiling salted water, add carrots for 2-3 minutes.
  3. Once tender, remove carrots and add to a large sheet pan and combine with oil and spices.
  4. Roast in the oven until golden brown, about 40-45 minutes.
  5. Spoon Labneh on a large plate and dust with 1 tsp Sumac. Plate carrots on top and sprinkle with sesame, pomegranate, chili and dill.
  6. Finish with Flake salt and serve.
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