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Glazed & Roasted Carrots…so good & I don’t even like cooked carrots. These are a perfect!

Glazed & Roasted Carrots

By Nadia Aidi
Glazed & Roasted Carrots…so good & I don’t even like cooked carrots. These are a perfect!


  • 1 bunch carrots
  • 4.5 tbsp pure maple syrup
  • 1 small garlic clove, grated
  • Zest of 1 lemon
  • 3 tbsp olive oil, plus more for topping
  • 1 tsp smoked paprika
  • 1/4 tsp allspice
  • 1 tbsp aleppo pepper, adjust if you want it milder
  • 1/3 cup labneh
  • 2 tbsp tahini
  • Seasoned salt to taste
  • Chives to taste
  • Dill to taste
  • Za’atar to taste
  • Chopped pistachios to taste
  • Pomegranate seeds to taste


  • Cut carrot tops off (save for pesto) and peel. Place in between 2 chopsticks and cut hassleback style
  • Mix the grated garlic, lemon zest, 4 tbsp maple syrup, smoked paprika, allspice, aleppo pepper, salt, pepper and olive oil
  • Brush the carrots with the glaze. Bake at 400F for 22-25 minutes
  • Mix the labneh, tahini, 1/2 tbsp maple syrup and seasoned salt
  • Add the labneh sauce to a plate, top with the carrots, add the pistachios, pomegranate seeds, za’atar and olive oil

Nutrition information is automatically calculated, so should only be used as an approximation.

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