Burnt carrots with labneh

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This is a very good and simple vegetable dish, which is adapted from Host: A Modern Guide to Eating, Drinking, and Feeding Your Friends by Eric Prum and Josh Williams.  It makes 2 servings and takes up to a day in total, depending on how long the yogurt needs to drain to reach a good thick consistency.

1 cup full fat plain yogurt, drained

Pinch salt

5 oz. small carrots

1 Tbs. olive oil

Salt and pepper

¼ tsp. dried oregano

1-1/2 tsp honey

½ tsp. sesame seeds, garnish

Make the labneh by mixing salt into the yogurt and draining the yogurt in the refrigerator for up to 24 hours.  Check the seasoning when the yogurt is thick enough.

Preheat the oven to 450 degrees.  In a bowl, toss the carrots with olive oil to coat them.  Add the salt, pepper, and oregano and toss again.  Put a sheet of baking parchment or a silicon baking mat on a baking sheet and spread the carrots into a single layer.  Roast until they are slightly burnt, tender, and caramelized, about 20 minutes.  Wait until they are nicely caramelized on one side before turning them.

Spread the labneh on a serving plate.  Top with the roasted carrots.  Drizzle with the honey, sesame seeds, and a sprinkle of salt.  Serve immediately.


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