Carrots roasted until their edges catch and char have a natural sweetness that pairs oddly well with sour, cultured dairy, and this dish leans hard into that contrast. Za'atar's blend of thyme, sumac and toasted sesame seeds gives the carrots a savory crust, while a thick smear of labneh underneath adds a live-culture tang and a dose of protein.
Ingredients
- 1.5 lbs whole carrots, scrubbed and halved lengthwise
- 3 tbsp olive oil, divided
- 3 tbsp za'atar spice blend
- 1 cup labneh (strained yogurt cheese)
- 1 clove garlic, grated
- 1 tbsp lemon juice
- 2 tbsp toasted pine nuts
- 2 tbsp fresh mint or parsley, torn
- Flaky salt and black pepper to taste
Instructions
- Preheat oven to 425°F. Toss carrots with 2 tbsp olive oil, 2 tbsp za'atar, salt and pepper on a sheet pan.
- Roast 25 to 30 minutes, flipping once, until tender and charred at the edges.
- While carrots roast, stir the labneh with garlic, lemon juice and a pinch of salt.
- Spread the labneh mixture across a serving platter.
- Arrange the hot carrots over the labneh, then drizzle with remaining olive oil and sprinkle with remaining za'atar, pine nuts and herbs.
- Serve immediately while the carrots are still warm.
Nutrition Facts (per serving)
| Calories | 260 |
| Total fat | 18g |
| Total carbohydrates | 19g |
| Dietary fiber | 5g |
| Protein | 9g |
| Sodium | 340mg |
Why This Is Good for Your Gut
Carrots supply pectin, a soluble fiber that ferments slowly in the colon and feeds fiber-loving bacteria like Bacteroides and Faecalibacterium prausnitzii, a species linked to lower gut inflammation. Labneh is strained longer than yogurt, concentrating live Lactobacillus and Streptococcus thermophilus cultures per spoonful, and its lower lactose content makes it easier on sensitive stomachs than fresh milk products.
Simple, sturdy, and somehow always the first plate to empty at dinner.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
