Broiled Carrots with Poblano Cream

By the Chef Marshall O’Brien Group
Serves 4


  • 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


  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.

Chef Marshall O’BrienThe Chef Marshall O’Brien Group is a dedicated assembly of professionals based in Minneapolis, Minnesota, committed to the goal of using nutrition to get kids and families to lead happier, healthier lives.