Sunkist® Navel Orange Roasted Glazed Carrots

By Michelle Rabin

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

Number of servings

Roasted Heirloom Carrots ingredients

  • 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 ingredients

  • 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

Roasted Heirloom Carrots

Directions

  1. Preheat the oven to 400F.
  2. Combine Sunkist® Navel orange zest and orange juice into a saucepan and cook it on low until sugar is dissolved and sauce thickens. 
  3. Place carrots on a baking dish. Drizzle carrots with almond oil and sprinkle them with salt and pepper. 
  4. Pour the glaze over the carrots and roast until caramelized and tender, about 30 minutes.

Spicy Savoury Almond Granola

Directions

  1. Combine oats, nuts, seeds, spices, almond oil, and maple syrup into a bowl.
  2. Spread out on a rimmed baking sheet.
  3. Bake for 20 minutes, stirring halfway through, until golden brown.
  4. 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. 

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