Roasted Carrots and Red Onions with Fennel and Mint with Herby Labneh

Adapted from Bon Appétit [recipe] Ingredients 2 pounds carrots, peeled and cut into 3″ pieces 2 large red onions, each cut through root end into 8 wedges 1 large fennel bulb, cut into 1/2″ wedges 4 Tbsp olive oil, divided kosher salt, fresh ground pepper 1/2 cup labneh (Greek yogurt works too) 1/3 cup ItalianContinue reading “Roasted Carrots and Red Onions with Fennel and Mint with Herby Labneh”