The carrot is the perfect entry-level vegetable for burning: it becomes super caramelized, which brings out its rich sweetness, and takes on a crispy char like a champ. This recipe also showcases lebneh, a thick, strained Middle Eastern yogurt that is slightly salty. With its creamy tang, lebneh provides a great contrast to the burnt carrots' smoky sweetness, but we love it as a base for most roasted vegetables. Although you can buy high-quality lebneh at specialty stores, it's incredibly easy to make at home.
Burnt Carrots with Lebneh, Honey, and Sesame
Makes 4 servings
For The Lebneh
2 cups fall-fat Greek yogurt
1 pinch of fine sea salt
- Start making the lebneh 24 hours before you intend to serve it. In a bowl, combine the yogurt and salt and stir.
- Over a large bowl, place a fine-mesh strainer lined with a double layer of cheesecloth. Pour the yogurt and salt mixture into the cheesecloth-lined strainer. Cover the strainer and bowl with plastic wrap and refrigerate for 24 hours.
For The Carrots
20 small carrots, tops trimmed to 1 inch
Olive oil
1/2 tsp dried oregano
Flaky sea salt and freshly ground black pepper
1 tbsp raw honey
1 tsp sesame seeds, for garnish
- Preheat the oven to 450° F.
- In a large bowl, toss the carrots with olive oil to coat. Toss in oregano, salt, and pepper.
- On a rimmed baking sheet, spread the carrots in a single layer.
- Roast until they are slightly burnt, tender and caramelized, about 20 minutes. Resist the urge to stir the carrots until they are fully caramelized on one side, then turn them once. Remove from the oven.
- Spread the lebneh in a thin layer across the bottom of a serving platter or large, shallow serving bowl and top with the roasted carrots.
- Drizzle the honey and a little bit of olive oil over the carrots and lebneh. Garnish with the sesame seeds and a sprinkle of salt. Serve immediately.
