Preheat the oven to 425°F.
To make the carrot top chimichurri, finely chop 3/4 cup of the tender carrot top greens and the parsley leaves together. Transfer to a small bowl and add the minced shallot, garlic, red wine vinegar, hot pepper in olive oil and a 1/2 cup of extra virgin olive oil. Stir to combine. Season with salt, to taste. Let sit at room temperature for at least 15 minutes to let the flavors marry.
While you are making the chimichurri, bring a large pot of lightly salted water a boil over high heat. Add the lentils, reduce the heat to medium and simmer uncovered until the lentils are cooked through, but still retain a bite, about 20-22 minutes. Drain, transfer to a medium bowl and set aside.
While the lentils are cooking and the chimichurri is marrying, roast the vegetables. Drizzle a large sheet pan with the remaining 3 tablespoons of extra virgin olive oil. Add the baby carrots and the cauliflower florets to the pan, tossing to coat in the olive oil. Sprinkle the vegetables evenly with fennel pollen, salt and pepper, toss to combine and spread vegetables out in a single layer on the pan.
Roast the vegetables, without turning, until they are tender and starting to turn a a deep golden brown, about 25-28 minutes.
To serve, toss the reserved cooked lentils with half of the carrot top chimichurri. Spoon the dressed lentils over the vegetables straight onto the sheet pan. Serve the remaining carrot top chimichurri on the side.