Maple-Roasted Carrots with Labneh + Herby Pistachio Crunch

Active Time: 20 minutes

Total Time: 35 minutes

Yield: 6-8 servings

A vibrant, crowd-pleasing holiday side that hits every note: roasted, sweet, tangy, crunchy, herby, creamy. The maple-roasted carrots get glossy and caramelized in the oven, and the pistachio crunch brings the texture fireworks. It’s simple but looks wildly impressive on a holiday table.

Ingredients: 

Carrots:

• 2 lbs medium multicolor carrots, peeled and halved lengthwise

• 2 TBSP olive oil

• 2 TBSP maple syrup

• 1 TBSP orange juice

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ tsp Aleppo pepper

Labneh Base:

• 1 cup labneh

• 1 TBSP olive oil

• 1 small garlic clove, grated

• Squeeze of lemon juice

• Pinch of kosher salt

Herby Pistachio Crunch:

• ⅓ cup shelled, roasted pistachios, chopped

• 2 TBSP finely chopped parsley

• 2 TBSP finely chopped mint

• Zest of 1 orange 

• 1 TBSP olive oil

• Pinch of flaky salt

Directions: 

1. Preheat oven to 425°F. Toss carrots on a sheet pan with a olive oil, maple syrup, orange juice, Aleppo pepper, salt, and pepper. Arrange in a single layer.

2. Roast until browned and tender, 25-30 minutes. 

3. Meanwhile, in a medium bowl, stir together labneh, olive oil, garlic, lemon juice, and a pinch of salt. Taste and adjust seasoning. 

4. In a second small bowl, combine chopped pistachios, parsley, mint, orange zest, olive oil, and flaky salt.

5. Spoon and swoosh labneh onto a serving platter, and arrange roasted carrots on top. Sprinkle with herby pistachio crunch. Finish with a drizzle of olive oil, a pinch of flaky salt, and a sprinkle of orange zest.