Name: Roasted Carrots with Carrot-Top Sauce and Chipotle Yogurt
Ingredients: 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 siggi’s 4% plain yogurt; 1 ½ teaspoon adobo sauce from canned chipotle peppers; Additional lime wedges, toasted pepitas, and cilantro to garnish

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How this works

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.

Course: Side Dish

Keyword: carrot, carrot-top sauce, carrot-tops, carrots, chipotle, siggi's, vegetarian, yogurt

Calories: 350kcal

Author: Mallory Ubbelohde, RD

Ingredients

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 siggi’s 4% plain yogurt
1 ½ teaspoon adobo sauce from canned chipotle peppers
Additional lime wedges, toasted pepitas, and cilantro to garnish

Instructions

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.

Nutrition

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