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Whole roasted carrots with pangrattato and chilli honey dressing

Name: Roast carrots with chilli honey dressing recipe
Yield: 6
Ingredients: 1kg large carrots; 80ml olive oil; 35g breadcrumbs; 1 garlic clove, crushed; 400g labneh (see notes); Dill sprigs, to serve; 40.00 ml extra virgin olive oil, plus extra, to drizzle; 40.00 ml runny honey; 40.00 ml apple cider vinegar; 2 tsp gochugaru (Korean chilli flakes; substitute dried chilli flakes)

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Whole roasted carrots with pangratto and chilli honey dressing

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by Danielle Alvarez

Nov 22, 2024

"Roasting carrots whole turns an average vegetable into something extraordinary. Paired with the sweet flavour of honey, the spice of chilli, the acidity of vinegar and labneh and the crunch of the breadcrumbs, and this dish will steal the show. Roast them in advance and rewarm just before serving, or serve at room temperature. Both ways are delicious." – Danielle Alvarez

1kg large carrots
1/3 cup (80ml) extra virgin olive oil
1/2 cup (35g) stale breadcrumbs
1 garlic clove, crushed
400g labneh (see notes)
Dill sprigs, to serve

Dressing

2 tbs extra virgin olive oil, plus extra, to drizzle
2 tbs runny honey
2 tbs apple cider vinegar
2 tsp gochugaru (Korean chilli flakes; substitute dried chilli flakes)

Method

1.

Preheat oven to 220°C/200°C fan-forced. Place carrots on a large baking tray and drizzle with 2 tbs oil. Season to taste and toss to combine. Arrange in a single layer and roast for 1 hour-1 hour 15 minutes, until carrots are tender and skin is golden and lightly charred (see notes).
2.

Meanwhile, to make pangrattato, add remaining 2 tbs oil to a small frypan over medium heat. Add breadcrumbs and garlic and cook, stirring frequently, for 4-6 minutes, until golden and crisp. Season, transfer to a large bowl and allow to cool completely.
3.

For dressing, place all ingredients in a small bowl, season and whisk to combine.
4.

To serve, halve carrots lengthways. Spread labneh over base of a serving platter, top with carrots and drizzle with dressing. Scatter with breadcrumb mixture and dill sprigs.

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Recipe Notes

You can roast carrots ahead of time. Rewarm in a 160C/140C fan-forced oven before serving, or serve at room temperature, if you prefer. To make your own labneh, whisk 1 large pinch fine salt into 500g plain yoghurt in a medium bowl. Place yoghurt on a piece of cheesecloth or thin, clean tea towel and tie corners around a wooden spoon. Suspend spoon over a large bowl. Make sure bowl is tall enough for the cheesecloth bundle to hang at least 3-5cm above the bottom, where the liquid will drain. Chill in fridge overnight.