Roasted Heirloom Carrots Recipe
labneh, candied pecans, dill, mint, urfa pepper vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Roast the Carrots
Preheat your oven to 400°F (200°C). Wash and peel the heirloom carrots, then cut them into uniform pieces. Toss the carrots with olive oil and salt on a baking sheet. Roast in the oven for 25-30 minutes, or until tender and caramelized, turning halfway through.
- 2
Candy the Pecans
In a skillet over medium heat, add the pecans and brown sugar. Stir frequently until the sugar melts and coats the pecans, about 5-7 minutes. Remove from heat and let cool on parchment paper.
- 3
Prepare the Urfa Pepper Vinaigrette
In a small bowl, whisk together the red wine vinegar, urfa pepper, and a pinch of salt. Adjust seasoning to taste.
- 4
Assemble the Dish
On a serving platter, spread the labneh as a base. Arrange the roasted heirloom carrots on top, sprinkle with candied pecans, and garnish with fresh dill and mint. Drizzle with the urfa pepper vinaigrette before serving.