Sunkist® Navel Orange Roasted Glazed Carrots
By Michelle Rabin
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Serves: 2
Ingredients
Roasted Heirloom Carrots
-
1.5 pounds Heirloom Carrots: washed, peeled, and if large, cut in half lengthwise
-
3 tbsp almond oil
-
Zest of 1 Sunkist® Navel orange
-
Juice of 2 Sunkist® Navel orange
-
1/2 tsp salt (or to taste)
-
1/4 tsp black pepper (or to taste)
-
1 cup Labneh
Spicy Savoury Almond Granola
-
1 cup rolled oats
-
1/2 cup raw almonds, coarsely chopped
-
1/4 cup pumpkin seeds
-
1/4 cup sunflower seeds
-
3 tbsp cumin seeds
-
3 tbsp maple syrup
-
2 tbsp almond oil
-
Zest of 1 Sunkist® Navel orange
-
1/2 tsp chili flakes (adjust to taste)
-
1/2 tsp salt
Directions
Roasted Heirloom Carrots
- Preheat the oven to 400F.
- Combine Sunkist® Navel orange zest and orange juice into a saucepan and cook it on low until sugar is dissolved and sauce thickens.
- Place carrots on a baking dish. Drizzle carrots with almond oil and sprinkle them with salt and pepper.
- Pour the glaze over the carrots and roast until caramelized and tender, about 30 minutes.
Spicy Savoury Almond Granola
- Combine oats, nuts, seeds, spices, almond oil, and maple syrup into a bowl.
- Spread out on a rimmed baking sheet.<br />
- Bake for 20 minutes, stirring halfway through, until golden brown.
- Assemble the dish by layering the Labneh on a platter. Stack the carrots over the Labneh and garnish with granola, and fresh chopped parsley and mint if desired.
