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Roasted Carrots with Green Chutney Yogurt

Simple enough for a weeknight meal, yet elegant enough to serve as a beautiful and delicious side dish, these roasted carrots with a green chutney yogurt are a must try!

Recipe and photos by Chef Lloyd Foust

2 Large Carrots, peeled, medium diced

6 Pearl Onions, peeled

1 tsp Fresh Ginger, peeled, minced

1 Chili Pepper (Fresno, Serrano, or Jalapeño), top removed, left whole

2 tbsp Ghee, melted

Salt and Pepper, to taste

Preheat oven to 350. Heat cast iron pan and melt Ghee. Add carrots and pearl onions. Sauté for 3 to 4 minutes. Add ginger, chili pepper, PUR Spices Green Chutney Spice blend, salt and pepper. Sauté for another 1 to 2 minutes. Put the pan in the oven and roast for 15 to 25 minutes, until carrots are tender.

1/2 cup Plain Yogurt (Greek Yogurt is fine)

1 tsp Local Honey

Mixed ingredients and set aside.


1/3 cup Fresh Cilantro, rough chopped (add more or less, depending on your taste preference)

Zest of 1/2 a Lime

1/3 cup Crumbled Feta Cheese


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