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    Turmeric-Roasted Carrots with Seeds and Labne

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    Pixicook editorial team

    A dish featuring caramelized turmeric and spice-roasted carrots, served with creamy labne and fresh, zesty greens.

    Ingredients for Turmeric-Roasted Carrots with Seeds and Labne

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Carrots, scrubbed and trimmed

    0 oz

    Substitute chevron-down

    Olive Oil, drizzled

    tablespoons

    Substitute chevron-down

    Fresh Turmeric, finely grated

    0 oz

    Substitute chevron-down

    Turmeric Powder

    teaspoons

    Substitute chevron-down

    Cumin Seeds

    teaspoons

    Substitute chevron-down

    Fennel Seeds

    teaspoons

    Substitute chevron-down

    Kosher Salt, seasoned

    teaspoons

    Substitute chevron-down

    Black Pepper, freshly ground

    teaspoons

    Substitute chevron-down

    Labne, mixed

    0 oz

    Substitute chevron-down

    Garlic, finely grated

    each

    Substitute chevron-down

    Lemon Juice, fresh

    tablespoons

    Substitute chevron-down

    Mustard Greens, tossed

    cups

    Substitute chevron-down

    How to Make 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.


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