🥕MEDITERRANEAN CHARRED CARROTS WITH CREAMY LABNEH If you want one vegetable dish that feels crisp, bright, and elevated, this is the move. This is such an easy appetizer and the flavors do not disappoint. The charred carrots give you sweetness and depth, the labneh (or yogurt) base is creamy and lemony without being heavy, and the toppings add crunch, color, and just the right pop of acidity. It’s simple, fresh, and so good in every bite. Here is how you can make this easy, healthy appetizer: Ingredients  Carrots 2 pounds carrots 2 tbsp olive oil 1 tsp sweet paprika 1 tsp onion powder 2 tsp honey 2 tsp balsamic  Salt and pepper Minted Labneh Base 3/4 cup labneh or thick yogurt  Zest of 1/2 lemon Juice of 1/2 to 1 lemon 1 small garlic clove 1 handful fresh mint Pinch of salt Toppings 2 to 3 tbsp crushed pistachios 2 to 3 tbsp pomegranate arils 1 to 2 tbsp crumbled feta Balsamic glaze or honey drizzle Aleppo pepper or sumac Extra mint or dill Directions 1.Preheat your oven to 435F. 2.Peel the carrots and slice any thick ones in half lengthwise so they roast evenly. 3.Toss the carrots with olive oil, honey, balsamic glaze, sweet paprika, onion powder, salt, and pepper. Spread them out on a sheet pan. 4.Roast for 20 minutes, or until the edges are dark, blistered, and slightly caramelized. Turn off the heat and let sit for 5 mins without heat in the oven. 5.While the carrots roast, make the labneh base. In a bowl, combine the labneh, lemon zest, lemon juice, garlic, mint, and a pinch of salt. Mix until smooth and taste to adjust brightness or salt. 6.Spread the minted labneh onto a serving platter in an even layer. 7.Pile the warm charred carrots on top. 8.Sprinkle with crushed pistachios, pomegranate arils, and a small amount of crumbled feta. 9.Drizzle with honey and finish with Aleppo pepper or sumac and extra herbs. If you make it, be sure to let me know on SHREDHAPPENS! . . . . . #mediterraneanfood #healthyrecipes #goodmoodfood #lowcarb #healthyfoodshare - @ketorecipes