Inspired by Olive Magazine, and adapted from my Roasted Fennel + White Beans with Parsley Oil recipe. The 'spicy' part of this recipe is totally optional. I find it balances out the sweet notes with a nice kick, but if spicy isn't your thing the dish is really flavorful without it.
Preheat the oven to 450 degrees, and line a baking sheet with parchment paper.
Peel the carrots, cut them lengthwise and then halved.
Coat the carrots with the olive oil, maple syrup, crushed red pepper, salt and black pepper. Spread them onto the baking sheet in a single layer.
Then peel and quarter the onion and place those pieces in with the carrots.
Roast for 25 - 30 minutes, flipping halfway through. They're done when soft, lightly browned and caramelized. Remove the carrots from the oven and when cool enough to touch, toss in the cooked lentils. Spread into a thin layer again, and pop the tray back into the oven. Roast for 5 minutes more.
Remove from the oven and serve warm with a garnish of chopped parsley.