Creator
Ian Thurwachter
Creator Note
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.
Menu Category
Salads & Sides
Dietary Tags
VegetarianSoy-FreeNut-FreeGluten-Free
Cooking Time
Active time: 15 min • Total time: 40 min
Total Yield
2 quarts cooked carrots + ____ cups chile paste
Serving Size
~1 cup
# of Servings
8–10
Special Equipment
Food processor
Ingredients
For the Red Chile Paste
- ½ lb red chiles, variety of your choice
- Large pinch of salt
For the Roasted Carrots
- 4 bunches baby carrots (about 3 lbs), washed and trimmed
- 2 tbsp olive oil
- Kosher salt, to taste
- ¼ cup Red Chile Paste (recipe follows)
- 1 cup plain yogurt
- 1 bunch basil, roughly chopped
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
- Make the Red Chile Paste (15 min)
- Preheat the oven to 400°F.
- Spread the red chiles on a baking sheet and roast for about 10 minutes, until they blister, collapse slightly, and smell deeply sweet and smoky.
- Transfer to a food processor with a generous pinch of salt and blend until smooth.
- Set aside ¼ cup for this recipe; store the rest in a jar in the fridge.
- Roast the Carrots (25 min)
- Reduce the oven temperature to 350°F.
- Slice the carrots in half lengthwise. Toss in a large bowl with olive oil and a good pinch of salt.
- 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 & Plate (5 min)
- While the carrots are still warm, toss them in a mixing bowl with ¼ cup of your freshly made chile paste until evenly coated.
- Spread the yogurt across a serving platter, and arrange the chile-glazed carrots on top.
- Sprinkle with chopped basil just before serving.
Serving & Storage Suggestions
- Ideal Temp: Room temp-hot
- Prep Ahead Optionality:
- The chile paste can be made days (or weeks) ahead.
- Roast the carrots up to a few hours before serving; reheat ~10 min at 350°F.
- Best By: Leftovers will keep in the refrigerator for up to 4 days. Ideally the carrots and other components would be stored separately and mixed together as desired.
- Surplus Ingredients: Leftover chile paste makes an excellent marinade or sandwich spread. Try it in deviled eggs for a smoky kick.
- Favorite Beverage Pairing, if any: This dish pairs beautifully with sparkling wine of any kind.
- Complementary Menu Ideas: Serve alongside roasted turkey, creamy mashed potatoes, or a shaved fennel salad with citrus dressing.
Did you make this?
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