Turmeric-Roasted Carrots with Seeds and Labne

1. Preheat Oven and Prepare Carrots

Preheat your oven to 450°F. Scrub and trim the tops of the carrots. Place them on a rimmed baking sheet and drizzle with olive oil. Add finely grated fresh turmeric or ground turmeric, cumin seeds, and fennel seeds. Season generously with kosher salt and freshly ground black pepper. Toss everything together until the carrots are well-coated.

2. Roast Carrots

Roast the carrots in the preheated oven for 20 to 25 minutes, or until they are evenly browned and tender, but still have a slight firmness to them.

3. Prepare Labne Sauce

In a small bowl, mix labne or full-fat Greek yogurt with finely grated garlic and a tablespoon of fresh lemon juice. Season with salt and pepper to taste, ensuring the sauce is flavorful and tangy.

4. Prepare Greens

In a large bowl, toss the spicy greens with the remaining lemon juice. Add salt and pepper to taste, mixing until the greens are just coated.

5. Assemble the Dish

Arrange the roasted carrots on a serving platter or bowl. Dollop or spread the labne mixture over the carrots, then scatter the lemony greens on top for a burst of color and a peppery finish.