• Recipe by
  • Prep time
    10 minutes
  • Cook Time
    50 minutes
  • Serves
    4

Equipment: Parchment Paper Sheets

Ingredients

2 pounds rainbow carrots, scrubbed and cut in half

¼ cup olive oil plus more for drizzling

¼ cup honey or agave

2 tablespoons lemon juice

2 teaspoons zataar plus ½ teaspoon for garnish

1 garlic clove, grated

Kosher salt

Black pepper

½ cup greek yogurt or labneh

½ teaspoon smoked paprika

1 tablespoon chopped mixed herbs, such as parsley, cilantro and dill

¼ cup pomegranate seeds

Preparation

Preheat the oven to 400℉ (200℃).

Whisk olive oil, honey, lemon, zaatar and garlic together in a small bowl and season with salt and pepper.

Add carrots to a large rimmed sheet pan with parchment paper. Toss carrots in mixture until coated. Roast until tender and caramelized, about 40-45 minutes.

Spread yogurt on a large serving platter. Arrange carrots on top of the yogurt and drizzle with olive oil. Sprinkle with smoked paprika, remaining zataar, chopped herbs and pomegranate.

multi-colored carrots on black plate with pomegranate and honey

Cooking a delicious meal is not im-pot-ssible when you use the right cookware.

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Chef Danielle Campbell