Miso-Maple Carrots with Crispy Lentils
Sweet roasted carrots meet crunchy, cumin-scented lentils and cool lemon-dill yogurt in this colorful dinner or hearty side. A sprinkle of toasted seeds adds a final nutty crunch.
Ingredients
- 1 pound carrots, peeled and halved lengthwise if thick
- 1 cup cooked brown or green lentils, drained and patted very dry
- 2 tablespoons olive oil, divided
- 1 tablespoon white miso
- 1 tablespoon maple syrup
- 1 teaspoon ground cumin, divided
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice, plus wedges to serve
- 1 tablespoon chopped fresh dill
- 2 tablespoons toasted pumpkin seeds
- Salt and black pepper
Instructions
- Heat the oven to 425°F (220°C). Line a large baking sheet with parchment.
- Whisk the miso, maple syrup, 1 tablespoon olive oil, and 1/2 teaspoon cumin with 1 tablespoon warm water. Toss the carrots with half of this mixture, season with pepper, and arrange on one side of the baking sheet.
- Toss the dry lentils with the remaining olive oil and cumin and a pinch of salt. Spread them on the other side of the sheet. Roast for 25 to 30 minutes, stirring the lentils once, until the carrots are tender and the lentils crisp. Brush the carrots with the remaining miso mixture during the last 5 minutes.
- Stir together the yogurt, lemon juice, dill, and a pinch of salt. Add a splash of water if you prefer a looser sauce.
- Spoon the yogurt onto a serving plate, top with the carrots and crispy lentils, and finish with pumpkin seeds. Serve warm with lemon wedges.