This dish is about letting good ingredients do their thing. Freshly picked carrots get roasted until they’re tender and just starting to caramelize, then tossed in a simple red chile paste that brings heat, smoke, and a little edge. The cool yogurt underneath balances it all out — it’s creamy, a little tangy, and keeps the spice in check. A handful of basil over the top adds freshness and color. This is straightforward farmhouse cooking that hits all the right notes — sweet, spicy, creamy, and bright.
Chile Roasted Carrots
This dish is about letting good ingredients do their thing. Freshly picked carrots get roasted until they’re tender and just starting to caramelize, then tossed in a simple red chile paste that brings heat, smoke, and a little edge. The cool yogurt underneath balances it all out — it’s creamy, a little tangy, and keeps the spice in check. A handful of basil over the top adds freshness and color. This is straightforward farmhouse cooking that hits all the right notes — sweet, spicy, creamy, and bright.
New American • Salads & Sides • Gluten-Free · Egg-Free · Soy-Free · Nut-Free · Allium-Free · Sesame-Free · Vegetarian
Colors:
Tastes:
🍋🧂🍬🍵🌶️
Techniques:
🌿🥒🔥
Rating:
Yield: 1 quart
Serves: 6 (2/3 cup)
Time: Active 15m · Inactive 30m · Total 45m
Equipment: No equipment specified
Ingredients
Salt (Kosher Salt), to taste
1½ lbs Carrots
1 Tbsp Olive Oil
Salt (Kosher Salt), to taste
2 Tbsp Red Chile Paste (See recipe above)
Basil, chopped, to taste
Sourcing Tips
Yogurt: Thick, tangy whole-milk yogurt works best. I like White Mountain Bulgarian Yogurt — which is made right up the road on E. 5th St. using local milk from Volleman Farms and Postmus Dairy. You can find it in grocery stores around Austin.
Instructions
PREHEAT OVEN: Preheat the oven to 400 °F.
ROAST CHILES: Spread the chiles on a baking sheet and roast for about 10 minutes, until they blister, collapse slightly, and smell deeply sweet and smoky.
BLEND CHILES: Transfer to a food processor with a generous pinch of salt and blend until smooth.
REFRIGERATE UNTIL READY TO USE: Set aside 2 Tbsp for this recipe; store the rest in a jar in the fridge.
ADJUST OVEN TEMP: Reduce the oven temperature to 350 °F.
PREP CARROTS: Slice the carrots in half lengthwise. Toss in a large bowl with olive oil and a good pinch of salt.
ROAST CARROTS: Spread on a baking sheet in a single layer and roast for 20–25 minutes, flipping halfway through, until fork-tender and caramelized at the edges.
TOSS CARROTS WITH CHILE PASTE: While the carrots are still warm, toss them in a mixing bowl with your freshly made chile paste until evenly coated.
PLATE & SERVE: Spread the yogurt across a serving platter, and arrange the chile-glazed carrots on top. Sprinkle with chopped basil just before serving.
Sourcing Tips
Yogurt: Thick, tangy whole-milk yogurt works best. I like White Mountain Bulgarian Yogurt — which is made right up the road on E. 5th St. using local milk from Volleman Farms and Postmus Dairy. You can find it in grocery stores around Austin.
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