Spicy Maple Roasted Root Vegetables With Black Lentils

• 1/2 cup maple syrup (or honey which may need to be thinned with water)
• 3 fresh hot red chilis (to taste)
• 10-12 root vegetables (any variety of turnips, yams, golden beets, beets, potatoes, carrots, rutabagas, etc.)
• 1 red onion
• 1.5 cups black lentils
• Olive Oil
• Salt and Pepper

1. Prep Your Ingredients: Preheat the oven to 425u0b0F. Cook the black lentils according to the package instructions. Drain and set aside. Cut the tops off the chilis and cut all the chilis in half. Set aside. While the lentils are cooking, begin peeling all the root vegetables. Cut the peeled root vegetables into rounds, half moons, and/or quarters of similar thickness. Quarter the onion.
2. Pour the maple syrup in a small saucepan and add the chili halves. Bring to a slight boil and reduce heat. Simmer for about 20 minutes until your syrup has absorbed the flavor of the chilis. Strain and discard the chilis.
3. Once the syrup is ready, add the root vegetables to a roasting pan in an even layer. Drizzle with a touch of olive oil and season with salt and pepper and toss to combine. Pour enough syrup over the vegetables so that they are well-coated. Roast for 45-50 minutes, turning them halfway through cooking, until tender and golden. If you have extra spicy syrup left over, pour into an airtight container and refrigerate and use it later...on everything.
4. Plate it up: When the vegetables have finished roasting, divide the lentils between two bowls. Top with roasted veggies. Optional: Sprinkle fresh parsley leaves on top. (I garnished our bowls with a few baby kale leaves). Enjoy!

maple syrup, hot red chilis, root, red onion, black lentils, olive oil, salt

Taken from food52.com/recipes/41646-spicy-maple-roasted-root-vegetables-with-black-lentils (may not work)