Honey-Roasted Carrots with Grapes and Dukkah
This recipe is ideal to serve alongside a sweet and spicy meat dish, like our honey and harissa-glazed chicken thighs. On a bed of labneh, place the soft honey and…
Instructions
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1
With the rack in the middle position, preheat the oven to 400°F (200°C).
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2
On a work surface, slice 1 carrot into thin rounds on a mandoline. Set aside in a bowl until ready to assemble. Cut the remaining carrots in half lengthwise.
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3
On a non-stick or parchment paper-lined baking sheet, toss the halved carrots with the oil. Season with salt and pepper. Bake for 25 minutes.
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4
Remove the baking sheet from the oven. Add the mustard and honey. Mix well. Continue to bake for 10 minutes or until the carrots are very tender and golden, stirring a few times during cooking.
This recipe is ideal to serve alongside a sweet and spicy meat dish, like our honey and harissa-glazed chicken thighs. On a bed of labneh, place the soft honey and mustard-roasted carrots with grapes and dukka, which is a blend of seeds, spices and mint. The creaminess of the white cheese along with the crunch of the garnish transforms this side dish into a festival of flavours.
