Sheet Pan Maple Roasted Carrots with Crispy Lentils
Keyword gluten-free, vegan
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Ingredients
1poundcarrots
1large onion
2 tablespoonsolive oil
2tablespoonsmaple syrup
1/4teaspooncrushed red pepper
1/4 teaspoonsea salt
1/4 teaspoonsblack pepper
1tablespoonparsley leaves, chopped
1cupgreen lentils, cooked
Instructions
Preheat the oven to 450 degrees, and line a baking sheet with parchment paper.
Scrub or peel the carrots and cut them into medium-sized pieces. Toss the carrots with the olive oil, maple syrup, crushed red pepper, salt and pepper. Spread them onto the baking sheet. Then 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, and pop the tray back into the oven for 5 more minutes.
Remove from the oven and serve warm with a garnish of chopped parsley.