Comments on: Roasted Carrot and Potato, Lentils and Miso Parsley Sauce

By: PG Nguyen

PG Nguyen — Fri, 01 Aug 2025 04:37:24 +0000

Really delicious! Thank you for this recipe, Kate! It was so easy to make. The sauce was tasty and so lemony (in a good way), and I totally underestimated how well it goes with the roasted vegetables and lentils. Will definitely make this recipe again.

By: Kate

Kate — Wed, 29 Nov 2023 19:45:43 +0000

In reply to Amy. I'm so glad you did, Amy! Thank you for your review.

By: Amy

Amy — Tue, 21 Nov 2023 18:19:39 +0000

Oh my goodness this was fantastic! I know it’s an older recipe, and large percentage of the comments are from people who didn’t actually make the recipe yet. I don’t usually comment, but I rely on reviews, so I hope this helps someone take a chance and make it. Both my 10 year old son and husband really do not care for parsley, but all three of us gobbled up that sauce! I made a few tweaks for personal preference, but this was a really delicious dinner. I’m now having it for lunch the next day. I regret only making a half batch of the miso parsley sauce! I balanced it with a pinch of sugar, and maybe increased the miso by a little bit jus because we love miso, but otherwise left it as written. I turned them into grain bowls, putting the veggies and lentils on a small amount of brown rice and quinoa, adding the sauce table side just in case it wasn’t a hit. No worries there! We sprinkled some queso fresco and green onions on top, but that’s just our personal preference. I added in some sweet potatoes to the roasted vegetables, as I needed to use them up, and I think the sweetness was a nice counterpoint to the zingy sauce. This was absolutely delicious and I’ve shared it with a few people already! Thank you so much for a great recipe! I can’t wait to put it into our weekly rotation! I have yet to be disappointed by one of your recipes. Thanks for all that you do!

By: Kate

Kate — Tue, 01 Aug 2023 00:09:01 +0000

In reply to Abby. That's great to hear, Abby!

By: Abby

Abby — Fri, 21 Jul 2023 14:29:52 +0000

Delicious. It was easy to make and really flavorful

By: Kate

Kate — Thu, 12 Jan 2023 01:34:00 +0000

In reply to Melanie D'Astous. Great to hear, Melanie!

By: Melanie D'Astous

Melanie D'Astous — Fri, 06 Jan 2023 03:32:17 +0000

Delicious! I roasted mushrooms with the potatoes and carrots, but followed the recipe otherwise. I had to roast the veggies for 45 mins; every oven is different. I served it with dill pickles, pickled beets, extra chopped parsley and plain coconut yogurt. It was hit, thank you!

By: Kate

Kate — Mon, 23 Nov 2020 20:20:12 +0000

In reply to Luka. Thank you for sharing your modifications, Luka! Appreciate your review.

By: Luka

Luka — Sat, 21 Nov 2020 11:37:37 +0000

I had a can of lentils, organic carrots and organic russets so I searched online for a recipe to make use of these ingredients. This was excellent! Modifications: used toasted pine nuts and a tiny amount of sautéed onions and onion water (from rinsing the skillet) in place of the miso, Added cayenne pepper to the lentils vs pepper flakes in the parsley pesto. An important distinction because the parsley pesto was so good I plan to use it as a stand alone sauce on fresh pasta. Great recipe!

By: Nathalie

Nathalie — Fri, 08 May 2020 05:41:49 +0000

Excellent!