Sriracha Roasted Carrots with Labneh and Fried Shallots

• ¼ cup mayonnaise (or olive oil, if you prefer)

• 2 Tbsp sriracha, split

• 1 lb carrots, cut into ½” pieces

• Salt and freshly ground black pepper

• ¼ cup olive oil

• 2-3 shallots, peeled and sliced thinly into rings

• 1 garlic clove, peeled and thinly sliced

• Pinch of red pepper flakes (optional, if you like heat)

• 1 fresno chili, seeds and ribs removed, finely chopped (optional, if you really like heat)

• 2 Tbsp roasted salted pepitas

• ¼ cup labneh

• Handful of cilantro, roughly chopped

• 1 Tbsp agave or honey, optional

Preheat oven to 425.

Mix the mayonnaise with 1 Tbsp sriracha in a large bowl until fully combined, then toss in carrots until fully coated. Spread on a large baking sheet and season with salt and pepper. Roast for 25-45 minutes until carrots reach your desired doneness (I like mine soft and starting to caramelize, so I do closer to 45 minutes).

While carrots roast, heat olive oil in a small saucepan on the stove over medium-high heat. Add shallots and garlic and sizzle, stirring frequently, until they are golden brown. (Make sure heat isn’t too high or low for this step. You don’t want them to burn too fast, but you also don’t want them to caramelize. They should sizzle energetically, but not violently, when you add them in to the hot oil. If they start to take on color within the first 30 seconds, turn the heat down). Remove solids with tongs, or pour through a metal strainer, reserving the oil. Place shallots and garlic on a paper towel-lined plate to dry, and sprinkle with a little salt.

Add remaining 1 Tbsp of sriracha to reserved oil and stir to combine. Throw in the pepper flakes and/or fresno chilis and set aside.

Once carrots are done, prepare your plate: Spread a layer of labneh around with a spoon, then drizzle on some of the spicy oil to taste and top with a little sprinkle of salt. Pile carrots on top, then shallots, then cilantro and pepitas. Drizzle with honey, if using, and serve.