Roast Carrots with Labneh & Pistachios

By Lee Jackson ↣ Published on: August 18, 2026

Last Updated: August 1st, 2026↣0 Comments↣

This super easy carrot Middle Eastern roast carrot salad with labneh and pistachios is a dish I turn to all the time as it delivers a wonderful fresh and light accompaniment to so many other dishes. It’s a true stand out both visually, and in flavour.

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Roasted baby carrots served over creamy labneh with toasted pistachios, fresh dill and a drizzle of lemon dressing.

One of my favourite ways to serve food is the Middle Eastern and Mediterranean way, a table full of vegetable offerings with some simple grilled meats or fish. I love the endless combinations of flavour this brings. Amongst these vegetable dishes, this splendid carrot salad plays a part.

Labneh is a thick, tangy strained yoghurt popular throughout the Middle East and is often topped with roasted vegetables. Carrots in particular with their earthy sweetness pair so well, and this combination couldn't be simpler to prepare.

All that's needed is to roast the carrots and pistachios and whisk up a dressing. This is particularly helpful when creating lots of mezze style dishes - keep things clean and simple and let the fresh ingredients do the talking.

This dish is part of my curated Mediterranean Hub, where you'll find all kinds of like minded recipes including more delicious Mezze & Small Plate recipes.

What's Ahead?

A platter of roast carrots with labneh topped with crunchy pistachios, dill and a sprinkle of cumin.

What is Labneh?

Labneh is a thick, tangy strained yoghurt enjoyed throughout the Middle East and Eastern Mediterranean. It’s made by draining natural yoghurt until much of the whey is removed, creating a rich, creamy spread with a fresh, slightly sour flavour. Despite its luxurious texture, it’s surprisingly light and incredibly versatile. Labneh is commonly served as part of a mezze spread with olive oil, herbs and warm flatbread, but it’s equally delicious alongside grilled meats and roasted vegetables. Its cool, creamy flavour pairs especially well with naturally sweet vegetables like carrots, making it the perfect base for this simple dish.

Why You'll Love This Dish

It's easy to prepare - why make your life difficult? This vegetable dish couldn't be easier to pull together.
It pairs with so many other dishes - Mix and match flavours with other vegetable dishes, stews, grilled meats and fish - this salad works well with everything.
It's vegetarian - for those who live meat-free, this offers an interesting and exciting combination of flavour and textures.
Brings carrots to life - Often relegated to a dull, lifeless side dish, carrots are the star of the show in this recipe.
It's super versatile - This recipe is only one iteration, all ingredients can be substituted (see below for suggestions).

The ingredients for Roasted Carrots with Labneh & Pistachios

Ingredients You'll Need

Here's what you'll need to bring this salad to the table. Nothing out of the ordinary and very simple!

Carrots - I like baby carrots as they're sweet and look good, but any old carrot will do.
Labneh - you'll find it in most supermarkets alongside yoghurt products. If not, any Middle Eastern or Mediterranean store will sell it in the chilled section.
Pistachios - buy pre-shelled and unsalted, or shell-on, unsalted and shell them yourself.
Dill - dill and carrots belong to the same 'Apiaceae' plant family, so the flavours work so well together.
Lemon - brings its zingy freshness to the dressing
Extra-virgin olive oil - helps emulsify the dressing while bringing its unique flavour.
Cumin - again, from the same plant family, the earthy spice is perfect alongside carrot and dill.

Carrots roasted for a Middle Eastern Salad with labneh

The herb dressing for roasted carrots with labneh

Carrots going into the oven to be roasted for a Middle Eastern salad with labneh.

Step by Step

I keep saying how easy this vegetable dish is to make at home, but I'll say it again... here's how!

Step 1 - Roast the carrots (tossed in oil & salt) and pistachios in separate tins. Remove the pistachios after 5 minutes and the carrots after 30 minutes or so, until soft.
Step 2 - Meanwhile, whisk together the oil, lemon juice and zest with a little salt & pepper
Step 3 - Remove the carrots and cool completely. Spread the labneh over a platter in a thin layer. Top with the cooled carrots then pour over the dressing. Scatter with the nuts and a pinch of cumin. I also added a sprinkle of Aleppo pepper because I can't help myself, but that's optional and not in the actual recipe!

Middle Eastern roast carrot salad with creamy labneh, fresh herbs and toasted pistachios.

Pro Tips & Substitutions - Things I've learned

Make in advance - this dish is served at room temperature and is happy to sit in the fridge for up to 12 hours (covered). Remove about 1 hour before serving to come up to room temperature.
Substitutions cover all ingredients! That's what makes this salad such a favourite.
Vegetables - you can substitute carrots with roasted beetroot, cauliflower, sweet potato, tomatoes, artichoke, peppers and even potatoes.
Nuts - try pine nuts, walnuts or pecans or mixed seeds instead.
Herbs - switch dill for parsley, mint, oregano, tarragon, chervil or chives.

Serving & Storage Suggestions

Serve at room temperature as a side dish or as part of a mezze-style spread. As I've mentioned it works so well with grilled meats like my Middle Eastern Lamb Kebabs, and alongside other fresh and light dishes like Hummus with Roasted Cauliflower, Palestinian Zucchini Dip and Borani Kadoo (Afghani Squash Salad).
This salad will be good in the fridge for 2-3 days (well covered). It's not suitable for freezing.

Sweet roasted carrots on a bed of tangy labneh with fresh dill and lemon dressing.

Ready to get cooking?

Once you make this, you'll come back to it again and again (with other combinations of vegetables and toppings) as it's so versatile. It's one of my go-to options as I know it can be whipped up in no time, saving me time to create even more delicious dishes for the table. That's why I've been serving this for over 20 years! A true go-to, fail-safe favourite. Enjoy!

Colourful roasted carrots with labneh and pistachios served as part of a Middle Eastern mezze spread.

More Middle Eastern recipes

If you liked this recipe, I'm sure you'll love more of my Middle Eastern and Med-style recipes.

Roasted baby carrots with whipped labneh and toasted pistachios on a serving platter.

FAQ

Have a question? Let me know in the comments.

Can I make roast carrots with labneh ahead of time?

Yes. You can prepare the entire dish up to 12 hours in advance. Cover and refrigerate, then remove it from the fridge about an hour before serving so the labneh softens and the flavours come back to life. It’s best served at room temperature.

What can I use instead of labneh?

If you can’t find labneh, thick Greek yoghurt is the closest substitute, although it will be slightly looser and tangier. You could also use whipped feta or strained natural yoghurt for a similar creamy base.

What should I serve with roast carrots and labneh?

This dish is perfect as part of a Middle Eastern mezze spread alongside hummus, grilled meats, flatbreads, pilaf or salads. It also works beautifully with roast lamb, chicken, fish or barbecued vegetables.

Can I use regular carrots instead of baby carrots?

Absolutely. Any variety of carrot will work well. Simply peel them, cut them into evenly sized pieces and roast until tender and lightly caramelised. The cooking time may vary slightly depending on their size.

Can I use other vegetables instead of carrots?

Yes. This recipe works wonderfully with roasted beetroot, cauliflower, sweet potato, peppers, tomatoes, artichokes or even potatoes. The creamy labneh, fresh herbs and crunchy pistachios pair beautifully with almost any roasted vegetable.

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