Name: Roasted Carrot and Potato, Lentils and Miso Parsley Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 to 6
Ingredients: 1 pound red potatoes (about 3 large), cut into 1-inch cubes; 5 medium carrots, cut on the bias into 1-inch pieces; 2 tablespoons olive oil; 1 1/2 cups vegetable broth or water; 1 cup French green lentils or regular brown lentils, picked through to remove debris and rinsed; 1 bay leaf, optional; 1 1/2 cup fresh parsley, gently packed; 1 lemon, zested and juiced; 4 garlic cloves, roughly chopped; 1 3/4 teaspoon white miso; Pinch red pepper flakes; 3 to 4 tablespoons olive oil; Freshly ground black pepper and salt, to taste