Today, we’re making maple-glazed carrots with a base of creamy, garlicky labneh and topping it all off with a bright green parsley sauce. Believe me when I tell you that you’ll want to add this to your regular appetizer rotation. You’re also going to want to grab a straw to slurp up this parsley sauce because it’s THAT good.
This is a great appetizer to bring to a dinner party. If you don’t like carrots, replace them with another roasted vegetable of your choice. The sauces really bring everything together in this dish, and they will be a crowd-pleaser no matter what you serve it with.
You’ll start by chopping up carrots diagonally into 1-inch pieces. In a bowl, drizzle them with oil and maple syrup. Next, add fresh minced garlic, salt, and pepper, and make sure each carrot piece is coated before spreading everything out on a baking sheet and roasting at 425F for 20-25 mins.
While the carrots roast, add the parsley sauce ingredients into a container and blend. Once that’s done, combine the labneh sauce ingredients in a bowl. To plate, you’ll start with a layer of labneh, add the glazed and roasted carrots on top, and finish it all off with a hefty drizzle of parsley sauce. How gorgeous is that green sauce? I encourage you to pour it on top of everything.
This is one of my favorite appetizers I’ve made yet – if you try it, let me know what you think! Now if you’ll excuse me, I have to get back to slurping my parsley sauce.
Maple Roasted Carrots with Labneh and Tangy Parsley Sauce
Equipment
- 1 large sheet pan
- Knife
- immersion blender or regular blender
- Foil (optional, to line the sheet pan)
Ingredients
Carrot Ingredients:
- 2 lbs. carrots washed & peeled (or unpeeled)
- 4 tbsp avocado or olive oil
- 4 tbsp maple syrup
- 2-3 garlic cloves minced
- salt
- cracked black pepper
Parsley Sauce Ingredients:
- 20 g parsley
- 60 g avocado oil
- 45 g apple cider vinegar
- 20 g dijon mustard
- 10 g maple syrup
- 1 tsp dried dill
- 2 cloves garlic peeled
- salt
- sepper
- dash of hot sauce optional
Labneh Spread Ingredients:
- 16 oz labneh
- 2 tsp dried dill
- 1/2 lemon juiced
- 1 tbsp olive oil
- 1 clove garlic minced
Instructions
- Preheat the oven to 425F and line a baking sheet with foil or parchment paper.
- Slice the ends off of each carrot and cut them diagonally into 1 inch slices. If some pieces are very large, you can slice them again.
- Add the carrot pieces to a large bowl and drizzle with oil and maple syrup. Add minced garlic, salt, and pepper, and mix until all of the carrots are fully coated.
- Lay the coated carrot pieces out on the pan in a single layer.
- Place the pan in the oven and roast for 15 minutes. Flip the carrots and roast for another 10-12 minutes or until golden and tender.
- While the carrots are roasting, prepare your parsley sauce using an immersion blender or regular blender. Add all of the parsley sauce ingredients into a container and blend until combined. Set aside.
- Prepare the labneh spread by mixing labneh with lemon juice, minced garlic, and dried dill.
- To plate, start by spreading the labneh dip in an even layer across a large bowl. Top with the roasted carrots, and drizzle parsley sauce on top. Garnish with chopped parsley and cracked black pepper!
