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.
Servings: 4 servings
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
- ¼ cup olive oil
- 1 tablespoon honey
- 1 tablespoon pomegranate molasses
- ½ teaspoon Yellowbird Sauce ghost pepper condiment
- 2 cloves of garlic, finely chopped
- ¼ teaspoon salt
- 1 cup French lentils
- ½ cup fresh pomegranate tendrils
- ¼ cup of mint leaves
- 2 tbsps toasted pistachios, roughly chopped
Greek yogurt dressing
- ¼ cup Greek yogurt
- 1 tablespoon honey
- ¼ teaspoon 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.