Roasted Carrots with Lebneh, Urfa, Pickled Shallots and Lime

Preheat the oven to 375°. In a large heatproof skillet, melt the butter in the olive oil over moderately high heat. Add the carrots, salt and pepper and cook until browned all over, turning occasionally, 3 to 4 minutes. Transfer the skillet to the oven and roast the carrots for 6 to 8 minutes, until they are just tender but still crisp in the center.

Transfer the carrots to a platter and sprinkle with the Urfa. Scatter the pickled shallots on top, squeeze the lime over the carrots and serve with the lebneh on the side.