Moroccan Roasted Carrots with Homemade Labneh

April 15, 2025

Sweet, earthy carrots meet bold Moroccan spices in this vibrant dish that’s as beautiful as it is flavorful. Roasted with golden turmeric, smoky cumin, and a hint of citrusy orange zest, the carrots become tender and caramelized—perfectly complemented by a cool, creamy layer of homemade labneh. A finishing touch of crunchy pistachios and a generous drizzle of kyoord’s high-phenolic olive oil brings it all together. Serve this as a colorful side, a vegetarian centerpiece, or part of a larger mezze spread—either way, it’s a showstopper.

Moroccan Roasted Carrots

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A vibrant Moroccan-spiced roasted carrot dish with creamy labneh, pistachios, and high-phenolic olive oil—perfect as a side or vegetarian centerpiece.

Ingredients

Moroccan Roasted Carrots

1 bunch of red carrots
¼ cup kyoord olive oil (+ more for drizzling)
1 tbsp turmeric
2 tsp cumin
1 tbsp orange zest
1 tbsp aleppo pepper
½ cup labneh
¼ cup finely chopped pistachios

Homemade Labneh

2 cups full-fat plain Greek yogurt (or regular plain yogurt)
½ tsp salt

Directions

Moroccan Roasted Carrots

Mix all spices with olive oil, toss carrots in marinade on a sheet pan.
Roast at 375 for 30 minutes until tender.
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)

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