roasted carrots and beets
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5 from 7 votes

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.
Prep Time20 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish, Thanksgiving
Cuisine: American
Servings: 4 servings
Author: Vy Tran

Ingredients

  • 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

Greek yogurt dressing

  • 1/4 cup Greek yogurt
  • 1 tbsp honey
  • 1/4 tsp ghost pepper
  • Salt and pepper to taste

Instructions

  • 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.

Notes

To make after-dinner cleanup easier, line your roasting pan with aluminum foil before adding the carrot and beet mixture.