A Colorful Mediterranean-Inspired Side Dish with White Jasmine Tandoori Masala
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4–6
Celebrate the flavors of spring with these Roasted Spring Carrots with Tandoori Labneh. Sweet, caramelized carrots are roasted until tender and lightly charred, then served over creamy Labneh seasoned with White Jasmine Tandoori Masala. Finished with fresh parsley and mint, this elegant side dish is perfect for Easter, Mother’s Day, dinner parties, or any Mediterranean-inspired meal.
Simple ingredients come together to create a beautiful appetizer or side that’s packed with fresh herbs, warm spices, and vibrant color.
Preheat the oven to 425°F (210°C).
Arrange the carrots in a baking dish. Drizzle with olive oil and sprinkle with kosher salt. Toss to coat evenly.
Roast for 20 minutes, or until the carrots are tender and lightly charred around the edges.
While the carrots are roasting, place the Labneh in a medium bowl.
Add the White Jasmine Tandoori Masala and stir until smooth and well combined.
Mix in ¾ of the chopped parsley and mint, reserving the remaining herbs for garnish.
Spread the seasoned Labneh onto a serving platter.
Arrange the roasted carrots over the Labneh.
Sprinkle with the remaining fresh parsley and mint.
Serve immediately while the carrots are warm.
This dish pairs beautifully with:
White Jasmine Tandoori Masala brings warm, aromatic Pakistani-inspired spices that perfectly complement the natural sweetness of roasted carrots and the creamy tang of labneh. It’s an easy way to elevate everyday vegetables into a gourmet side dish.
Yes. Prepare the labneh mixture up to one day in advance and refrigerate. Roast the carrots just before serving for the best texture.
Absolutely. Regular carrots work just as well if spring carrots aren’t available.
Yes. This recipe is naturally vegetarian and makes a delicious addition to any meal.
