Recipe: Roasted Carrots with Chili Oil Yogurt Dip

Recipe: Roasted Carrots with Chili Oil Yogurt Dip

Inspired by Alison Roman's The Dip, this roasted carrot chili yogurt dip situation is a stunning appetizer, snack, or side dish whether you're feeding yourself, a hot date, or a dinner party. It doesn't need too much time to come together, so it's perfect for a weekday Valentine's meal.


1 lb carrots (rainbow are great for this)

1/2 cup + 2 tbsp olive oil

2 shallots

1 bunch scallions

3 cloves garlic

2 tbsp red pepper flakes or Aleppo pepper flakes

2 tsp Josu Garlic Chive Salt

Full-fat unflavored/unsweetened yogurt, for serving

Pinch of Kosher salt

Freshly ground pepper



Oven or toaster oven


Small pot

Baking pan

Parchment paper

Silicone spatula


Cutting board

Josu Garlic Chive Salt

Give the scallions a good rinse in cold water and pat dry. Peel the garlic, shallots, and scallions. Using a sharp knife, thinly slice the scallions, then finely chop your shallots and garlic. These are going into the chili oil, and you probably don't want to bite into big pieces here.

Add the prepped garlic, shallots, scallions to a small pot. Add two tablespoons of red pepper flakes (or Aleppo pepper flakes, if you have them) and top with olive oil until just fully covered. Give everything a gentle, but good stir and set on low-medium heat on the stove.

While the oil is getting going, give your carrots a good scrub and a light peel. Using a sharp knife, cut the carrots into thin discs on an extreme bias (angled) - it doesn't take any extra time, but it looks so nice!

Stir the oil mixture occasionally and make sure it's not boiling or smoking.

Arrange the carrots on a lined baking sheet, season with a pinch of kosher salt, fresh pepper, and a drizzle of olive oil. Roast carrots for 15-20 minutes at 385*F until fork tender or to desired doneness.

When your oil is hot, has started turning red from the pepper flakes and the shallots, garlic, and scallions are soft, add in one to two teaspoons of Josu Garlic Chive Salt. Stir to help dissolve the salt and remove from heat.

When ready to serve, arrange carrots on the plate. Spoon some yogurt on top or next to the carrots, and drizzle your beautiful chili oil on top of the yogurt.


Chili oil will stay fresh in the fridge and be delicious on everything for up to a week.