Tumeric Roasted Carrots with Seeds and Labne

Ingredients 

• 1 pound small carrots, scrubbed, tops trimmed to about 1/2 inch

• 3 tablespoons olive oil

• 1 tablespoon finely grated fresh turmeric or 1/2 teaspoon ground

• 2 teaspoons cumin seeds

• 2 teaspoons fennel seeds

• Kosher salt

• Freshly ground black pepper

• 3 cups spicy greens, such as mustard greens, watercress, or wild arugula

• 1 tablespoon lemon juice

Directions

• Preheat the oven to 450°F.

• If using carrots on the larger size, halve them lengthwise. Toss the carrots with the olive oil, turmeric, cumin, and fennel on a rimmed backing sheet and season with salt and pepper. Roast, shaking the pan occasionally, until the carrots are evenly browned and tender (but not totally soft), 20 to 25 minutes; if your carrots are on the larger side, this might take a bit longer. Remove from the oven and set aside.

• Put the greens in a large bowl along with the lemon juice and season with salt and pepper.

• Scatter the carrots and greens on a large serving platter or bowl, making sure to scrape any of the oily, seedy business from the baking sheet in there, too.