4,484 likes, 61 comments - eyeswoon on October 18, 2025: "ROASTED CARROTS WITH LABNEH & DUKKAH I recently picked up a beautiful bunch of carrots from the farmer’s market and turned them into this cozy, crunchy, herby situation that’s perfect for a quick fall side dish. Think: caramelized roasted carrots with a bright and acidic hit of sumac, creamy labneh to cool things down, and a sprinkle of Dukkah (that magical mix of toasted nuts, seeds, & spices) for crunch. It’s simple, seasonal, and seriously good—all in under an hour. 🥕 INGREDIENTS 1 bunch of carrots, washed Olive oil Salt + pepper 2 tablespoons of Dukkah (3/4 cup unsalted pistachios or hazelnuts, 1/4 cup sesame seeds, 2 tablespoons coriander seeds, 2 tablespoons cumin seeds, 1 teaspoon whole black peppercorns & 1 teaspoon kosher salt) For an even simpler swap — just toasted & chopped pistachios would be a lovely too! 1/4 cup parsley, roughly chopped, plus more for garnish 1/3 heaping cup labneh or Greek yogurt 1/4 teaspoon sumac 1 lime, zested METHOD Preheat the oven to 400°F Remove the top of the carrots, slice in half lengthwise, place them onto a sheet pan and drizzle with some olive oil. Toss to coat and season with salt, pepper, and sumac. Roast for 40-45 minutes, flipping halfway through, until slightly caramelized. Meanwhile, toast the Dukkah (or simply pistachios as mentioned above!) in a small, dry frying pan until golden brown. Spread a layer of labneh (or yogurt) onto the dish and layer carrots on top. Finish with a sprinkle of the Dukkah, chopped parsley, lime zest, and a touch more sumac.".