Roasted Carrots w/Lentils, Spinach + Cranberry Relish

I’m a big fan of dots. Not the little, haute cuisine dots made with a variety of squeezy bottles, but big globby dots. So let this be your encouragement to dot with abandon. Release your Jackson Pollock, but please don’t drive so recklessly. Note: This makes more relish than you will need for the dish, but it keeps in the fridge for weeks, so I didn’t reduce the amounts.