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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


  • 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


  • 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.


Calories: 350kcal | Carbohydrates: 9g | Protein: 4g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 5mg | Sodium: 250mg | Sugar: 4g