Roasted Carrots with Labne, Pomegranate, & Spicy Zhoug

For the Zhoug: 

• 5 cloves of garlic, peeled
• 3 cups of fresh cilantro
• 2 jalapeños, seeds removed 
• 1 tsp cumin
• 1 tsp red pepper flakes (feel free to do less if you want it less spicy!)
• 3/4 cup Brightland Arise Basil Olive Oil
• 2 big pinches of flaky salt

For the Carrots:

• 1 bunch of carrots 
• 3 tbs of Brightland Arise Olive Oil 
• Flaky Salt
• 1 cup of labne
• 1/2 cup of pomegranate seeds
• 1/2 cup raw pistachios, shelled 
• 1 tsp of aleppo pepper

1. Heat your oven to 375 degrees. In a roasting pan, cover the peeled carrots with 3 tbs of olive oil. Sprinkle with flaky salt. Let roast in the oven for about 40 minutes, checking for doneness by seeing if the carrots are fork tender. Depending on your oven, this might take a bit more time and that's okay!
2. Meanwhile, for the zhoug- in a food processor, combine the cilantro, jalapeño, garlic, cumin, salt, red pepper flakes, olive oil and blend until well combined. Taste for seasoning. If you want it a bit more spicy, add a bit more pepper flakes. If you want it a bit more salty, add a bit more salt! Zhoug is wonderful because you can really customize it for your flavor preferences. I like mine spicy and herbaceous...Arise with it's hint of basil really adds a delicious extra something.
3. In a small pan, on medium high heat, lightly toast the pistachios until browned and fragrant. Finely chop the pistachios and mix with a tablespoon of olive oil, a sprinkle of salt and a bit of aleppo pepper until very well combined and it becomes like a bit of a paste. 
4. Once the carrots are done roasting, let them cool for a few minutes. In your preferred serving dish, spread out the labne. Place the roasted carrots on top with several dollops of the zhoug, the pistachio crumble and a generous sprinkling of pomegranate seeds. Finish with another drizzle of Arise, aleppo pepper and a bit of flaky salt. Serve with flatbreads and a simple salad!