Live Naturally Magazine
Export date: Wed Sep 22 8:59:25 2021 / +0000 GMT

Roasted Carrots with Carrot-Top Sauce and Chipotle Yogurt


Roasted Carrots with Carrot-Top Sauce and Chipotle Yogurt

A healthy side dish that uses the whole carrot and siggi's yogurt to create a creamy sauce.

  • 2 pounds small carrots with tops
  • 1 cup olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic
  • 1 cup cilantro
  • 2 tablespoons toasted pepitas
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup <a href="">siggi's 4% plain yogurt</a>
  • 1 ½ teaspoon adobo sauce from canned chipotle peppers
  • Additional lime wedges, toasted pepitas, and cilantro to garnish
  1. Preheat oven to 425°F.

  2. 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.

  3. 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.

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

  5. 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.