Moroccan Roasted Carrots with Homemade Labneh

Directions

Moroccan Roasted Carrots

1. Mix all spices with olive oil, toss carrots in marinade on a sheet pan.
2. Roast at 375 for 30 minutes until tender.
3. Spread labneh onto a plate, lay carrots over spread, drizzle with more olive oil, and add chopped pistachios.

Homemade Labneh (to prepare the day before)

1. Mix the yogurt and salt in a bowl.

2. Line a fine mesh strainer with cheesecloth (or a clean thin kitchen towel) and place it over a bowl.
3. Spoon the yogurt into the cloth, gather the edges, and tie it up.

4. Let it drain in the fridge for 12–24 hours, depending on how thick you like it.
   • 12 hours = soft and creamy
   • 24 hours = thicker, more cheese-like

5. Once it’s ready, transfer the labneh to a container. It keeps in the fridge for up to a week! Drizzle with olive oil and sprinkle with herbs or spices for an easy snack or spread.