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Roasted carrots with yogurt sauce

Recipe by:

Chef David Baron
Saltwood Oysterette and Kitchen, Marina


  • 2 bunches baby rainbow carrots
    2 tbsp. extra virgin olive oil
    Kosher salt and freshly ground black pepper, to taste
    2 cups shelled pistachios
    2 cups plain yogurt
    1/4 cup lime juice
    5 tsp. lime zest
    3/4 tsp. black pepper  
    1 cup golden raisins
    3 tbsp. bourbon
    2 1/2 tbsp. water
    1 cinnamon stick
    1 star anise
    Basil, cilantro and sorrel (optional, for garnish)


For roasted carrots: Scrub, peel and trim carrots, and cut in half lengthwise. If roasting in the oven, preheat to 425 degrees. Toss carrots with olive oil. Place on a sheet pan lined with parchment paper and season with salt and pepper. Roast for 20 to 25 minutes or until tender. If grilling, season carrots with oil, salt and pepper. Grill, cut side down, over medium-high heat until lightly charred and sugar begins to caramelize and bubble, about 3 minutes. (You can also use a grill pan over medium-high heat.)

For pistachios: Preheat oven to 350 degrees. Spread pistachios evenly on a rimmed cookie sheet and bake for 6 to 8 minutes or until very fragrant. Remove from oven and transfer to a plate immediately.

For yogurt sauce: Mix yogurt, lime juice, lime zest and black pepper and set aside.

For raisin compote: Combine raisins, bourbon, water, cinnamon stick and star anise in a small saucepan. Bring to a boil. Reduce heat and simmer until thick and fruit has plumped, about 15 minutes.
Remove from heat, remove and discard cinnamon stick and star anise, and allow to cool slightly before serving.

To serve: Lightly spread yogurt on individual serving plates and lay roasted carrots side by side over yogurt. Add more yogurt if you have more carrots. Top with raisin compote and toasted pistachios. Garnish with basil, cilantro and sorrel, if you like.

Serves 2


Califonia Bountiful