roasted carrots with carrot-top sauce and chipotle yogurt
- Total Time: 10m
- Servings: 6
- Serving Size: about 5 carrots
- Level: easy
- Calories: 350
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
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.