By Micah Siva
6
20 minutes
25 minutes
If there’s one dish I make on repeat, it’s roasted carrots piled over tangy, garlicky labneh. Roasting carrots brings out their natural sweetness — and Oaktown's Persian Lime Curry Rub takes them to the next level. With bright omani black lemon, aromatic fenugreek, shallots, and ginger, this blend adds depth and just the right amount of zing.
2 lbs carrots, cut into 2-inch long pieces, or 4 small bunches
2 teaspoons date syrup (see note)
2 teaspoons Oaktown Spice Shop Persian Lime Curry Rub
¼ teaspoon flake salt
1 cup labneh
½ teaspoon Aleppo pepper
¼ cup chopped shelled pistachios
Preheat the oven to 425F. Line a baking tray with parchment paper.
In a large bowl, combine the carrots, olive oil, date syrup, Persian Lime Curry Rub, and kosher salt. Toss to evenly distribute.
While the carrots are cooking, make the labneh: In a medium bowl, stir together the labneh, garlic, mint, olive oil, Aleppo pepper, and lime zest. Season with salt and pepper, to taste.
Hi – I’m excited to make this carrot dish. Is there a note about Date Syrup that I missed? Is there a substitute for Date Syrup?
I’ve used Persian Lime Curry for years and love it. Thanks!
Hi Lynne,
Thanks for your comment! There was supposed to be a note that said if you can’t find date syrup, you can substitute it with honey or maple syrup. The note has now been added.
I hope you enjoy the recipe!