Broiled Carrots with Poblano Cream

Broiled Carrots with Poblano Cream

By the Chef Marshall O’Brien Group
Serves 4

Ingredients

• 2 pounds carrots, peeled, ends trimmed
• 1 poblano pepper
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt, divided
• 1 cup plain yogurt
• 1/4 cup cilantro, minced
• 2 teaspoons lime juice

Directions

1. Preheat broiler. Position oven rack about 6 inches below heating element. Line a sheet pan with foil.
2. Coat carrots and poblano pepper with olive oil and 1/8 teaspoon salt in a shallow bowl.
3. Place vegetables on sheet pan and broil, turning occasionally, until vegetables are softened and charred, about 12-15 minutes.
4. Peel, seed and mince poblano pepper.
5. Combine minced pepper with yogurt, cilantro, lime juice and remaining 1/8 teaspoon salt.

To serve, top carrots with poblano pepper cream.