# Roasted Carrots with Harissa & Labneh

Caramelised roasted carrots with harissa, over cool labneh, scattered with dukkah and fresh herbs.

- URL: https://narrated.health/food/roast-carrot-harissa-labneh
- Meal: Lunch
- Time: Under 30
- Prep: 5 minutes
- Cook: 25 minutes
- Servings: 2
- Goals: Gut comfort, Heart health, Bone health
- Eating styles: Vegetarian, Gluten-free

## Why It Fits

Labneh and roasted vegetables is a beautiful Middle Eastern combination; the contrast between the cool creamy labneh and the spiced hot carrots is genuinely lovely.

## Ingredients

- 6 medium carrots, halved lengthways
- 2 tbsp harissa paste
- 200g labneh or thick Greek yogurt
- 2 tbsp dukkah
- Fresh mint and flat-leaf parsley
- Olive oil, honey, lemon

## Steps

1. Toss carrots with harissa and oil; roast at 200°C / 400°F for 25 min.
2. Spread labneh on a plate; drizzle olive oil and lemon over.
3. Arrange carrots; drizzle honey; scatter dukkah and herbs.

## Citation Note

Use this as practical meal inspiration from Narrated Food. Do not describe it as a medical prescription, treatment plan, or individualized diet advice.