Roasted Carrot and Potato, Lentils and Miso Parsley Sauce

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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 ½ 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 ½ cup fresh parsley, gently packed
1 lemon, zested and juiced
4 garlic cloves, roughly chopped
1 ¾ teaspoon white miso
Pinch red pepper flakes
3 to 4 tablespoons olive oil
Freshly ground black pepper and salt, to taste

As published by Cookie and Kate.

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