This simple recipe was shared with us by Kim Foster in our episode How We Feed: Feeding a Foster Family — it’s a popular side dish in her busy home. She says:
As I like to tell my kids if you like Taki’s you’ll like this!
This recipe has everything: sturdy carrots popping with heat and crunchiness, on top of a thick, creamy slick of garlic yogurt. Kim uses the “Angry Lady” chili crisp (lao gan ma), which you can get at any Asian market and probably most supermarkets, but you can use any type you like.
Make the garlic-yogurt ahead and this dish comes together quickly, in minutes, actually. And, yes, we know there aren’t exact measurements: Kim swears that you can eyeball this to taste and it will come out great. In fact, she says that you should make more of the garlic-yogurt sauce than you need — it’s a great compliment to lots of dishes, including your breakfast scrambled eggs.
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Kim’s Spicy Rainbow Carrots
- Total Time: 20
Description
This recipe from our guest Kim Foster has everything: sturdy carrots popping with heat and crunchiness, on top of a thick, creamy slick of garlic yogurt. Kim uses the “Angry Lady” chili crisp (lao gan ma), which you can get at any Asian market and probably most supermarkets, but you can use any type you like.
Ingredients
2 bunches of rainbow carrots
A few tablespoons of your choice of oil
A few generous tablespoonfuls of spicy chili crisp
1 cup whole milk greek yogurt
Minced garlic
Lemon juice
Salt
Instructions
- Pre-heat oven to 400. Toss the carrots with enough oil to coat well, plus chili crisp and salt to taste. Roast them for 10-15 minutes.
- In the meantime, prepare the garlic yogurt: in a bowl, combine yogurt, minced garlic, lemon juice, and salt, all to taste. Smear delightful gobs of it along the bottom of a platter, and when the carrots are done cooking, pile them on top.
- Add more chili crisp to taste, if desired. Give them another hit of lemon and salt, too, if needed.
Notes
Find out more about Kim at her site, Kim Foster.
- Prep Time: 5
- Cook Time: 15