Honey Roasted Carrots With Labne - cooking recipe

Ingredients

10 None medium carrots, peeled, cut into chunky pieces on the diagonal
1/4 cup olive oil
2 tsp cumin seeds
1 tbsp honey
1/4 cup currants
1/4 cup red wine vinegar
1 tbsp extra virgin olive oil
1 1/2 cups labne (strained yogurt)
1 tbsp fresh flat-leaf parsley leaves
2 tbsp finely chopped fresh cilantro

Preparation

Preheat oven to 400\u00b0F. Grease 2 large baking trays and line with parchment paper.
Distribute carrots, olive oil and cumin seeds between trays. Season then toss to combine. Roast for 30 mins, turning once. Drizzle honey over carrots and roast for another 10 mins, or until golden brown and tender.
Meanwhile, combine currants and vinegar in a small saucepan. Stir over medium heat for 2 mins, or until hot. Let cool then transfer to a small bowl. Mix in extra virgin olive oil and season to taste.
Transfer carrots to a serving platter. Spoon currant mixture over carrots then dollop with labne. Serve topped with fresh herbs.