Maple Dijon Roasted Carrot Lentil Plates

Ingredients

• 1 1/2 lb carrots, scrubbed, trimmed, and cut lengthwise into slim wedges
• 2 tbsp olive oil, divided
• 1 small garlic clove, finely grated
• 1 tsp finely grated lemon zest
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 cups cooked green or brown lentils, drained well
• 1/3 cup chopped parsley, plus extra for finishing
• 1/3 cup toasted walnuts, roughly chopped
• Lemon wedges, for serving

Method

1. Heat the oven to 425F. Line a sheet pan with parchment. Toss the carrot wedges with 1 tablespoon olive oil, garlic, lemon zest, salt, and pepper. Spread them in one layer with space between pieces so they roast instead of steaming.
2. Roast for 18 minutes, turn the carrots, then roast 6-10 minutes more until the thickest pieces are tender and the edges are browned. Whisk the maple Dijon glaze while the carrots roast.
3. Brush or drizzle the carrots with glaze for the last 5 minutes. Return them to the oven just long enough for the glaze to turn shiny and slightly sticky, not dark or burnt.
4. Warm the lentils in a small pan with the remaining olive oil, a squeeze of lemon, parsley, salt, and pepper. Keep them glossy and seasoned but not dry.
5. Stir yogurt, tahini, lemon juice, maple syrup, salt, pepper, and warm water until smooth and spoonable. Add water slowly; the sauce should spread easily but still hold a soft swoosh on the plate.
6. Plate a generous swipe of sauce, spoon lentils alongside it, and stack the roasted carrots over the center. Finish with toasted walnuts, parsley, chili flakes, black pepper, and lemon.

Tips

• Carrot size matters: slim wedges cook quickly and caramelize well. Very thick carrots need a few extra minutes.
• If the glaze looks too thick, loosen it with a few drops of lemon juice or warm water before brushing.
• Canned lentils work if rinsed and drained well. Warm them gently so they do not split.
• For a fuller meal, add a jammy egg, chickpeas, greens, grilled chicken, or toasted pita.
• Make-ahead: roast carrots and cook lentils up to 3 days ahead. Store sauce separately. Rewarm carrots gently and add walnuts only at serving time.