roasted carrots with carrot-top sauce and chipotle yogurt

Total Time: 10m
Servings: 6
Serving Size: about 5 carrots
Level: easy
Calories: 350

Holiday Side Dishes Diabetes Friendly Gluten Free Vegetarian

Ingredients

2 lbs small carrots with tops
1 cup olive oil
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground black pepper
2 cloves garlic
1 cup cilantro
2 Tbsp toasted pepitas
1/3 cup extra-virgin olive oil
1/2 cup siggi’s 4% plain yogurt
1 ½ tsp adobo sauce from canned chipotle peppers
Additional lime wedges, toasted pepitas, and cilantro to garnish

Nutrition Facts per serving

Calories 350, Protein 4g, Total Fat 33g, Saturated Fat 8g, Cholesterol less than 5mg, Sodium 520mg, Total Carbohydrates 9g, Sugars 4g

Preparation

Preheat oven to 425°F.

Trim carrots, reserving 1 cup of carrot tops. Slice carrots in half lengthwise and place in large a bowl. Add olive oil, cumin, salt, and pepper and toss to combine. Spread carrots evenly on a large baking sheet and roast for 25-30 minutes, or until tender.

While the carrots are roasting, place carrot tops, garlic, cilantro, pepitas, and extra virgin olive oil in a blender and blend to combine. Add 1/4-1/3 cup water to thin sauce to desired consistency. Season with salt and pepper and set aside.

In a small bowl, mix siggi’s yogurt with adobo sauce.

To serve, place the roasted carrots on a platter and drizzle with carrot top sauce and chipotle yogurt. Garnish with lime, toasted pepitas, and cilantro leaves.

This recipe comes to us from our friend, Mallory Ubbelohde, RD.