Roasted carrots and beets with ghost pepper and lentils
Roasted carrots and beets are transformed by ghost pepper into a complex and flavorful dish that pair so well with meat and dish.
Side Dish, Thanksgiving
pound organic baby carrots, trimmed and leave about 1” of green tops
organic small golden beets, trimmed and leave about 1” of green tops
organic small chioggia beets, trimmed and leave about 1” of green tops
Yellowbird Sauce ghost pepper condiment
cloves of garlic, finely chopped
fresh pomegranate tendrils
of mint leaves
toasted pistachios, roughly chopped
Greek yogurt dressing
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.