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Roasted Carrots with Cumin, Honey & Chiles

Roasted Carrots with Cumin, Honey & Chiles
Total Time:
25 minutes


1 cup Chobani Whole Milk Plain Greek Yogurt
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric
4 teaspoons Alessi Kosher Salt, divided
12 medium carrots, peeled
1 cup malt vinegar
2 Badia Ancho Chili, chopped, with seeds
4 cloves garlic, thinly sliced
1/4 cup honey
2 tablespoons whole cumin seeds
Reynolds Parchment paper


  1. Combine in small mixing bowl: yogurt, curry powder, turmeric, and 1/2 teaspoon salt until blended. Chill until ready to serve.
  2. Preheat oven to 425˚F. Combine in large pot: 8 quarts water and 1 tablespoon salt; bring to a boil over medium-high. Add carrots and boil 3 minutes. Drain and reserve.
  3. Combine in large sauté pan over medium: malt vinegar, chiles, garlic, honey, cumin seeds, and remaining 1/2 teaspoon salt until blended. Bring to a simmer and cook 5–6 minutes, until vinegar has evaporated, and sauce is slightly sticky.
  4. Add carrots to pan with honey mixture and toss to coat; cook 1 minute then transfer carrots to parchment-lined baking sheet. Roast 6–7 minutes or until fork tender. Serve carrots topped with spice yogurt before serving.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 200, Total Fat 4.00g, Sat Fat 1.50g, Trans Fat 0.00g, Chol 10mg, Sodium 2040mg, Total Carb 38g, Fiber 6.00g, Sugars 24g, Protein 8g, Calc 10%, Vit A 0%, Vit C 0%, Iron 20%

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