Smoky Peruvian-Style Riced Pilaf Vegetable Bake

INGREDIENTS

• 1 pouch Tolerant Smoky Peruvian-Style Red Lentil Pilaf
• 1 cup fingerling potatoes, sliced in half
• 1 cup carrots, sliced into thick coins
• 3 tablespoons of olive oil
• 1 teaspoon of sea salt
• Parsley, for garnish

DIRECTIONS

1. Cook Tolerant Smoky Peruvian-Style Red Lentil Pilaf according to the package directions. Set aside.
2. Preheat oven to 425. Scatter potatoes and carrots on a sheet tray, then drizzle with olive oil and salt. Roast for 25 minutes, until easily pierced with a fork.
3. In a large serving dish, combine roasted vegetables with Smoky Peruvian Rice Pilaf.
4. Garnish with parsley and serve hot.
5. Enjoy!