Seville Orange Marmalade Glazed Carrots with Labneh & Pistachios

Roasted carrots glazed with Seville orange marmalade, served over cool labneh and finished with pistachios and herbs.

Roasted carrots, cool labneh and a glossy Seville orange marmalade glaze make a lovely combination. The flavours are bright, balanced and just a little unexpected. Altogether, it is the kind of dish that looks quietly impressive without being difficult.

Sweet carrots take on real depth once they are roasted. Meanwhile, the marmalade adds citrus brightness, gentle bitterness and a beautiful shine. A little butter and cumin bring warmth, while pistachios and herbs finish the dish with colour and texture.

Serve it with roast chicken, grilled lamb or pan-fried halloumi. Equally, it works well as part of a spring lunch or mezze-style spread. Because the flavours are both fresh and savoury, the dish holds its own on a generous table.

Serves

4 as a side

Ingredients

For the carrots
800 g carrots
1 tbsp olive oil
Salt
Black pepper

For the glaze
2 tbsp Seville orange marmalade
20 g butter
1 tsp cumin seeds
1 tbsp orange juice or water
1 tsp lemon juice, optional

For the labneh base and finish
200 g labneh, or thick Greek yoghurt
1 tbsp extra virgin olive oil
Pinch of salt
2 to 3 tbsp pistachios, roughly chopped
A few parsley leaves or dill
Extra black pepper
Pinch of chilli flakes, optional

Method

1. Roast the carrots
Preheat the oven to 200°C fan. Peel the carrots and halve or quarter any larger ones lengthways so they are all roughly similar in size. Toss with the olive oil, salt and black pepper, then spread out on a baking tray.

2. Cook until tender
Roast for 25 to 35 minutes, turning once, until the carrots are tender and lightly caramelised at the edges.

3. Make the glaze
Towards the end of the cooking time, place the butter, marmalade, cumin seeds and orange juice into a small saucepan or frying pan. Warm gently until the butter has melted and the marmalade loosens into a glossy glaze. Add the lemon juice if you would like a sharper finish.

4. Glaze the carrots
Tip the hot roasted carrots into the glaze and toss well so they are evenly coated and shiny.

5. Prepare the base
Spread the labneh onto a serving plate or shallow bowl. Drizzle with the olive oil and add a small pinch of salt.

6. Assemble and finish
Pile the glazed carrots on top of the labneh. Spoon over any extra glaze from the pan, then scatter with chopped pistachios, herbs, black pepper and, if you like, a pinch of chilli flakes.

Serving

Serve this dish warm or at room temperature. It pairs beautifully with roast chicken, grilled lamb, pan-fried halloumi or a table of grains and salads. For spring entertaining, it also makes a fresh and colourful addition to the table.

A few extra ideas

For a richer version, swap the labneh for whipped feta. If you would like a little warmth, spoon a touch of harissa underneath before adding the carrots. You can also add lentils or chickpeas to turn it into more of a warm salad for lunch.

Written by Sarah Churchill, chef and founder of The Artisan Kitchen.