This recipe focuses on a “flavor bomb” herb sauce called Chermoula. It transforms simple roasted root vegetables into a sophisticated, bright, and acidic vegetarian centerpiece.

Part A: Ingredients

• The Base: 1 lb Rainbow Carrots (peeled), 1 Tbsp Honey, 2 Tbsp Olive Oil.
• Chermoula Sauce: 1 cup Cilantro, 1/2 cup Parsley, 3 cloves Garlic, 2 tsp Cumin, 2 tsp Paprika, 1/4 cup Olive Oil, Juice of 1 Lemon.
• The Cream: 1 cup Labneh (or thick Greek yogurt).

Part B: Instructions

1. Roast: Toss carrots with honey, oil, salt, and pepper. Roast at $400^{\circ}\text{F}$ ($200^{\circ}\text{C}$) for 25–30 minutes until tender and charred at the edges.
2. Blend: While carrots roast, pulse the cilantro, parsley, garlic, spices, lemon juice, and oil in a food processor until it forms a coarse, vibrant green paste.
3. Plate: Spread a thick layer of Labneh on a platter. Arrange the warm carrots on top.
4. Finish: Spoon the Chermoula generously over the carrots. Top with toasted pumpkin seeds for crunch.