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Roast Carrots, Almond Dukkah and Labneh

4 Serves
10 minutes
30 minutes

A delicious heart healthy recipe, perfect for your lunch or a side dish for your dinners.

Set a Reminder to cook 04/19/2024 07:55 04/19/24 08:55 Australian Eastern Daylight Time IGA Recipes – Roast Carrots, Almond Dukkah and Labneh Reminder – Roast Carrots, Almond Dukkah and Labneh https://www.iga.com.au/recipes/healthy-living/roast-carrots-almond-dukkah-and-labneh/

Ingredients

4 Serves*

1 kg heirloom carrots

1 can chickpeas (drained)

3 tbsp Extra Virgin olive oil

4 sprigs thyme

6 tbsp labneh or plain yoghurt

1/2 cup almond dukkah

1 lemon, cut in wedges

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

Preheat the oven to 180C.
Wash the carrots (you can keep the skin on), cut in half lengthwise where necessary so they are all about the same size.
Place the carrots and chickpeas on a baking dish, drizzle olive oil, sprinkle a pinch of salt over them and add the thyme. Mix everything together so the carrots and chickpeas are coated.
Bake for 30-40 minutes until the carrots are lightly coloured and softened.