Roasted Harissa Carrots

For the carrots

• 2 bunches carrots (about 1 lb), peeled, thick carrots sliced in half lengthwise (carrot tops left on)
• 2 tsps harissa paste (use more or less depending on taste preference)
• 2 tsps maple syrup
• 2 tbsps extra virgin olive oil
• pinch salt

For the carrot top chimichurri

• 1/2 cup finely chopped carrot tops (washed and dried)
• 1/2 cup finely chopped Italian parsley
• 1 clove garlic, minced
• 3/4 tsp cumin seeds, lightly crushed
• 1/2 cup extra virgin olive oil
• 2 tsps white wine vinegar
• salt and pepper, to taste

For serving:

• 3/4 to 1 cup labneh
• 3 tbsps pistachios, toasted and roughly chopped

For the carrots:

1. Preheat the oven to 425ºF.
2. Place the carrots on a large rimmed baking sheet(s), being sure they are fairly spaced out from one another.
3. In a small bowl, combine the harissa, maple syrup and olive oil. Pour over top of the carrots and rub generously to coat the carrots. Season with salt.
4. Transfer to the oven and bake for 25 to 35 minutes, until fork tender and caramelized.

For the carrot top chimichurri:

1. In a bowl, combine the chopped carrot tops, parsley, garlic and cumin seeds. Drizzle in the oil and vinegar and stir to combine. Season with salt and pepper.

To assemble:

1. Spread the labneh on a serving platter or dish. Place the carrots on top.
2. Drizzle the chimichurri on top followed by the pistachios. Serve and enjoy!