Roasted Root Vegetables with Lentils

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.