Roasted carrots and beets are transformed by ghost pepper into a adventurous, complex, and flavorful dish that is delicious on its own and pairs well with roast meat and fish.
Thanksgiving is a few days away and I have my menu all planned! It’s a bit stressful for me to cook the whole feast solo but after a decade of doing this I think I got a handle on it. For the main event, I’ll be roasting my usual easy, foolproof Thanksgiving turkey.
We all know it’s the side that’s really the star of the big day and I like to switch things up every year. Let’s be real, who wants to eat brussels sprouts, mashed potato, or green bean casserole years after years! I couldn’t be more excited to partner with Yellowbird Sauce to share this flavor forward side dish of roasted carrots and beets with ghost pepper and lentils.
Both carrots and beets have a natural sweetness that plays so well with the heat of ghost pepper. I added just a touch of ghost pepper but feel free to add more if your taste buds feel it’s too tame. Made in the heart of Austin from a blend of fresh fruits and veggies, with no preservatives or any ingredients that you can’t pronounce, Yellowbird condiments offer a hearty sauce with a wide range of heat level that pair well with different vegetables, meats, and fish.
To prepare the root vegetables, I give them a good scrub to get rid of the dirt. I buy organic carrots and beets and don’t peel the skin off because there’s a lot of nutrients in it. To infuse the carrots and beets with flavor, I toss them in a mixture of olive oil, honey, pomegranate molasses, ghost pepper, and garlic and roast them until tender.
After 20 minutes in the oven, the carrots and beets were transformed in a flavorful and complex side with the help of the ghost pepper. They pair so well with lentils, sweet pomegranate tendrils, mint, and a tangy yogurt dressing and bring a much needed break to a heavy meal. If you happen to have vegetarian guests at your party, these roasted carrots and beets will make them happy and satisfied. We make this dish for meatless Monday as well as a side with other protein like chicken, lamb, and salmon.
These condiments from Yellowbird Sauce are quite addicting and have become a pantry staple for heat lovers like us. We like the 2.2 oz bottles that’s perfect for our small family and we find ourselves using them more than just a condiment for tacos, wings, and pho. They go into a lot of marinades and salad dressing and I can’t wait to share more recipes with you. For more inspiration, you can find a whole arsenal of recipes on the Yellowbird Sauce website.
This post was sponsored by Yellowbird Sauce. All opinions are mine. Thank you for supporting the brands that support Beyond Sweet and Savory.
Roasted carrots and beets are transformed by ghost pepper into a complex and flavorful dish that pair so well with meat and dish.
- 1 pound organic baby carrots, trimmed and leave about 1” of green tops
- 4 organic small golden beets, trimmed and leave about 1” of green tops
- 4 organic small chioggia beets, trimmed and leave about 1” of green tops
- 1/4 cup olive oil
- 1 tbsp honey
- 1 tbsp pomegranate molasses
- 1/2 tsp Yellowbird Sauce ghost pepper condiment
- 2 cloves of garlic, finely chopped
- 1/4 tsp salt
- 1 cup French lentils
- 1/2 cup fresh pomegranate tendrils
- 1/4 cup of mint leaves
- 2 tbsps toasted pistachios, roughly chopped
- 1/4 cup Greek yogurt
- 1 tbsp honey
- 1/4 tsp ghost pepper
- Salt and pepper to taste
Preheat the oven to 375 degrees F.
In a large prep bowl, whisk olive oil, honey, pomegranate molasses, ghost pepper condiment, salt, and garlic.
Add the carrots and beets to the bowl and toss until well coated.
Lay the carrots and beets in a single layer on a roasting pan and roast for about 20 minutes until tender. If not tender, put it back in the oven for another 3-5 minutes.
While the vegetables are roasting, prepare the lentils. Cook lentils in a medium saucepan on medium-high heat for 15 minutes until tender. Drain. Rinse under cold water and drain again.
To prepare the dressing, in a small bowl, whisk together yogurt, honey, and ghost pepper condiment. Season with salt and pepper to taste.
When ready to serve, add the lentils to the plate. Place the carrots and beets over the lentils. Garnish with pomegranate, mint leaves, and pistachios.
Serve the vegetables with yogurt dressing.
To make after-dinner cleanup easier, line your roasting pan with aluminum foil before adding the carrot and beet mixture.