Sweet Balsamic roasted carrots with creamy labneh. Having much success with roasted lentils, and chickpeas, we tried roasting butter beans and were pleasantly surprised. The balsamic caramelised beautifully on their outside, with the inside remaining fluffy and delicious! A great veggie dish with plenty of beany goodness!
Serves 2 as a side
Prep and cook time - 45 mins
Ingredients:
- 370g jarred butter beans
- 6 carrots, peeled and halved
- 1 tbsp Extra Virgin Olive Oil
- 2 tsp za'atar
- A pinch of salt and pepper
- 1 tbsp White Condiment (we used Beetroot & Cocoa Nib)
- Handful of parsley leaves
- 3 tbsp labneh
- 3 tsp Blackberry & Thyme Infused Balsamic Pearls
- 1 tsp of sesame seeds
Method:
- Preheat oven to 180°C/160°C fan/Gas Mark 4.
- Add the carrots to a roasting tray with the butter beans, za'atar, White Condiment and drizzle with the olive oil and a pinch of salt.
- Roast in the oven for 40 mins, until the carrots are soft and the butter beans have browned slightly on the outside.
- Place the labneh on a serving plate and spread, before adding your roasted carrots and butter beans. Dress with parsley, salt, sesame seeds, a drizzle of olive oil and Blackberry & Thyme Balsamic Pearls.
- Enjoy as a side or a veggie main.
