Roasted Root Vegetables with Lentils

Ingredients

• 3 whole Carrots, Sliced Into 2-inch Sticks
• 3 whole Beets, Cut In A Medium Dice
• 2 whole Sweet Potatoes, Cut In A Medium Dice
• 1 teaspoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 1 Tablespoon Extra-virgin Olive Oil, Plus More For Drizzling
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 1 cup Green Lentils
• 1 Tablespoon Butter
• 3 whole Dollops Ricotta Cheese (or More!)
• ¼ cups Parsley, For Garnish

Preparation Instructions

Preheat oven to 400ºF.

Toss the carrots, beets and sweet potatoes with the cumin, paprika, oil and a good pinch of salt and pepper. Arrange on a rimmed baking sheet. Roast veggies for 40 minutes, checking at the 30-minute mark.

Cook lentils in boiling water until tender, 20-30 minutes. Drain and toss in the butter. Stir to combine.

Serve lentils topped with roasted veggies, a dollop or 35 of ricotta cheese, another good pinch of salt and pepper, and fresh parsley for garnish.