Description
Roasted carrot flatbreads drizzled with hot honey and topped with fresh basil chermoula. A bold sweet and spicy vegetarian dish perfect for sharing.
Ingredients
Units
Scale
- 4 flatbreads or naan
- 4 large carrots, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons hot honey
- 1/2 cup crumbled feta cheese, optional
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley
- 2 cloves garlic
- 1 tablespoon fresh lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon salt
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss carrots with olive oil, salt, and black pepper and roast for 15 to 20 minutes.
- Blend basil, parsley, garlic, lemon juice, olive oil, and salt to make chermoula.
- Top flatbreads with roasted carrots and feta if using.
- Bake for 8 to 10 minutes until warmed through.
- Drizzle with hot honey and spoon chermoula over top.
- Slice and serve warm.
Notes
- Roast carrots in a single layer.
- Add chermoula after baking.
- Adjust hot honey for preferred spice level.
Nutrition
- Serving Size: 1 flatbread
- Calories: 420
- Sugar: 12g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg