Creator
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.
- Red Chiles: ______________
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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