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    You are in: Home / Recipes / Roasted Autumn Vegetables(Daphne Oz) Recipe
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    Roasted Autumn Vegetables(Daphne Oz)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Sharon123's Note:

    From the new cookbook The Chew Food Life Fun.Takes 30 minutes to cook and it's ready to eat!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400*F.
    2. 2
      In a large bowl, combine the carrots, shallots, squash, Brussels sprouts, and garlic. Drizzle 2 tbls. of the olive oil, and season with salt and pepper. Toss to coat. Pour vegetables onto a sheet tray and roast in the oven for 30 minutes, tossing once, halfway through.
    3. 3
      Meanwhile, prepare the lentils by putting them into a small saucepan and covering with water by 2 inches. Add the onion and bay leaf. Bring to a boil, then simmer covered for 20 minutes, or until tender. Drain and discard the onion, season with salt and pepper and set aside.
    4. 4
      Once the veggies are finished roasting, remove the garlic. Peel and mash the garlic in a small bowl, combine with the remaining 4 tbls. of olive oil, apple cider vinegar, and Dijon mustard, and whisk into a vinaigrette. Toss the lentils with the vinaigrette, fold in the arugula or spinach leaves, and then top with roasted vegetables to serve.
    5. 5
      Enjoy!

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    Nutritional Facts for Roasted Autumn Vegetables(Daphne Oz)

    Serving Size: 1 (538 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 472.2
     
    Calories from Fat 195
    41%
    Total Fat 21.7 g
    33%
    Saturated Fat 3.0 g
    15%
    Cholesterol 0.0 mg
    0%
    Sodium 120.9 mg
    5%
    Total Carbohydrate 63.6 g
    21%
    Dietary Fiber 17.2 g
    68%
    Sugars 11.9 g
    47%
    Protein 13.2 g
    26%

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