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Roasted Carrot with Labneh and Herb Oil

Roasted Carrot with Labneh and Herb Oil

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Ingredients
  

For the carrot:

  • 1 pound young thin carrot, washed and peeled
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 cups labneh or strained Greek yogurt
  • 2 tablespoons Dukkah

For the herb oil:

  • 1 cup extra virgin olive oil
  • 1/2 cup fresh herbs tightly packed

Instructions
 

  • Preheat the oven to 425F and line the baking sheet with parchment paper.
  • Toss the carrot with olive oil and salt and place it on the baking sheet. Roast until soft and slightly charred 20 to 25 min.
  • Meanwhile, blend the herbs and extra virgin olive oil until smooth. Set aside. You can store this oil in the fridge for up to 10 days.
  • Remove the carrot from the oven and let cool slightly. Spread the labneh or strained yogurt on a serving platter and arrange the carrot on top. Drizzle with the herb oil and top with dukkah mix. Serve right away!