Roasted Beets and Carrots with Creamy Jalapeño

Prep Time:

1 hour





  • 1 lb carrots (5 medium carrots), peeled and chopped into 2″ pieces
  • 1/2 lb golden and red beets ( 4 small), peel and chopped into 1″ pieces
  • 1 tbsp olive oil
  • sea salt and pepper to taste

Creamy Jalapeño

  • 1 cup of chopped mixed herbs; parsley, dill and basil
  • 1 small jalapeño, seeded and chopped (add seeds based on heat preference)
  • 1 garlic clove, peeled
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • sea salt and pepper to taste
  • 1 cup thick yogurt (Greek yogurt would add a great tangy taste)

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  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Toss chopped beets and carrots with olive oil, salt and pepper. Spread veggies in a single layer on baking sheet, cook for close to 1 hour until tender. Take them out halfway to stir them and flip them over.
  3. For the creamy jalapeño sauce, combine the herbs, jalapeño, garlic clove, olive oil, lemon juice, salt and pepper in a food processor. Pulse a few times until everything is finely chopped. Add the yogurt to the food processor, and pulse until the sauce is combined and uniformly green.
  4. To serve; spread the jalapeño sauce as a base. Pile the roasted veggies on top. Garnish with remaining herbs and some edible flowers. Enjoy!

Enjoy as a side dish with some grilled salmon. Or serve with white beans or a delicious grain for a main dish!

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