Roasted Carrots with Green Chili and Cumin Yogurt

The past two weeks have been a whirlwind of visiting friends, houseguests, big dinners, and nights out. It has been great to have so many of our friends visit us in LA, because, among other things, friends in town means eating and drinking everything, right? We always enjoy having visitors because one of our favorite things to do is share our most beloved food establishments with others.

We took everyone to our "flavor of the month" for dinner, Hatchet Hall, our go-to brunch spots, Huckleberry and Sqirl, our favorite place for sushi, Sugarfish, and our favorite taco joint, Guisados. My belly is 100% happy, but my waistline and wallet? Not so much.

Our friends appreciate a good meal as much as we do, so they were all really excited to hear that I've been putting more focus on developing my culinary skills. When Ricky suggested a dinner night in - á la me - they were all for it, and since I'm always looking to improve on my dinner-party-throwing-skills, so was I. He's pretty good at coming up with ideas that keep everyone entertained while simultaneously supporting our health and our wealth.

Sometimes the hardest part about cooking for a larger group is creating a menu that will satisfy everyone in your group. This time around, I settled on chicken thighs with chimichurri, red leaf lettuce garden salad with cotija cheese and honey-lemon vinaigrette, and these carrots.

Some of my favorite recipes are the ones that come to life with items I happen to find in my refrigerator. I absolutely loathe when groceries go to waste. It's always a beautiful thing to an ingredient leftover from a previous dish in a completely new one. These Green Chili and Cumin Yogurt Carrots are the product of such beauty. A few weeks ago I made my go-to healthy vegetable enchiladas for dinner one night (recipe coming soon), and only ended up using half of the can of green chilies I purchased. I don't cook with green chilies often, but I was determined to think of a way to use them this time around. Ricky and I have been on a roasted carrot kick lately, so I figured now was the perfect opportunity to switch it up from the typical balsamic and garlic style that I normally stick to.

These carrots are the perfect side dish as they come together quickly and pair well with nearly any entree. I love how the spice of the chilies is complemented by the sweetness in the carrots and the cool kick from the yogurt sauce. Plus, it looks so pretty!

Serving Size: 4 side dishes


2 bunches carrots, tops removed

3 tablespoons greek yogurt

1/2 tsp cumin

1/4 tsp garlic powder

1/2 lime, juiced

2 tablespoons green chilies

1 tablespoon olive oil

handful of cilantro, garnish

salt and pepper


1. Preheat the oven to 400. Lightly grease a ceramic baking or baking sheet dish with oil. You may need two dishes depending on how large they are, make sure carrots are not want them to roast!

2. Wash carrots and peel. Keep carrots whole, but feel free to slice length-wise any extra large ones to ensure even cooking.

3. Dry carrots thoroughly and drizzle with a little olive oil, season with salt and pepper. Pop them in the oven and roast for 30-40 minutes, turning 1-2 times.

4. Meanwhile, in a large bowl combine yogurt, lime juice, cumin, garlic, and season with salt and pepper. If you have, add to a condiment squeeze bottle.

5. When carrots are ready, you want them soft but not mushy, plate them on a serving plate. Drizzle with yogurt sauce, sprinkle with green chilies and cilantro. Enjoy!