Festive Roasted Carrots with Savoury Granola
Delicious oven-roasted baby carrots topped with flavourful savoury granola and served over a satisfying spread of creamy labneh. This veggie dish is the perfect side for your Christmas lunch or dinner. Garnish with pomegranate arils and fresh mint for a touch of fun festive magic.
Ingredients
- Labneh
500g yoghurt or dairy-free yoghurt of your choice- 1 tsp sea salt
- Juice of ½ lemon
- Savoury Granola
- ¼ cup Chantal Organics Hemp Seeds
- ½ cup Chantal Organics Old Fashioned Rolled Oats
- 3 Tbsp sunflower seeds
- 3 Tbsp pumpkin seeds
- 2 tsp smoked paprika
- 2 Tbsp fresh thyme leaves
- 1 Tbsp Chantal Organics Apple Syrup
- 2 Tbsp Chantal Organics Extra Virgin Olive Oil
- Salt and pepper to taste
- Crispy Carrots
- 2 bunches of baby carrots, halved
- 2 shallots or 1 onion, cut into wedges
- 2 sprigs of thyme
- 2 cloves garlic, sliced
- Chantal Organics Extra Virgin Olive Oil
- Salt and pepper to season
- To serve
- Pomegranate arils
- Fresh mint
- Chantal Organics Extra Virgin Olive Oil, optional
instructions
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Step 1.
For the labneh, combine the yoghurt, salt and lemon juice in a medium bowl. Stir until well combined, then transfer to a sieve lined with a cheesecloth or clean cloth set over a large bowl. Place in the fridge to strain for 24 hours.
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Step 2.
Preheat your oven to 180°C fan bake and line a large baking tray with baking paper.
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Step 3.
To prepare the savoury granola, mix hemp seeds, rolled oats, sunflower seeds, pumpkin seeds, paprika and thyme in a large bowl.
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Step 4.
Add the apple syrup and extra virgin olive oil to the granola and mix until well combined. Season with salt and pepper. Spread out on the prepared baking tray and bake for 10-12 minutes or until golden and crispy, stirring halfway through. Set aside to cool.
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Step 5.
While the granola is baking, prepare the carrots by placing them on a lined baking tray with the shallots, thyme and garlic.
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Step 6.
Drizzle the carrots generously with extra virgin olive oil and season with salt and pepper. Place in the oven to bake for 20-25 minutes or until golden and tender.
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Step 7.
To assemble, spread the labneh over a large serving platter. Place the carrots and shallots on-top and sprinkle with the savoury granola.
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Step 8.
Garnish with pomegranate arils, fresh mint and an extra drizzle of olive oil, if desired.
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NOTE
The labneh and granola can be made 2-3 days in advance, so all that’s left to do is roast the carrots. Be prepared for a smooth running dinner party.
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TIP
Instead of making your own labneh, pick up a store-bought cucumber mint yoghurt or tzatziki dip for a quick alternative.
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Chantal Organics Products used
