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 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 […]
Ingredients
- 1 lb (450 g) Nantes carrots, various colours
- 1 tbsp (15 ml) olive oil, plus more for serving
- 1 tbsp (15 ml) whole-grain mustard
- 1 tbsp (15 ml) honey
- 1 tsp coriander seeds
- 2 tbsp roasted sunflower seeds
- 2 tbsp roasted pumpkin seeds
- 2 tsp ground sumac
- 1/2 tsp sweet paprika
- 1/4 tsp salt
- 1/2 cup (90 g) red grapes, quartered
- 2 tsp (10 ml) apple cider vinegar
- 1 tsp (5 ml) honey
- 1 container (250 g) labneh
- Mint leaves, to taste
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- 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.
- 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.
- 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.