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
Scale
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