From the new cookbook The Chew Food Life Fun.Takes 30 minutes to cook and it's ready to eat!
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Units: US | Metric
- 4 small carrots, halved lengthwise
- 3 shallots, halved (or 1 large red onion, cut in wedges)
- 1 butternut squash, halved, seeded, and cut into 1/2-inch slices
- 226.79 g Brussels sprout, halved
- 4-6 garlic cloves
- 88.74 ml extra virgin olive oil
- fresh ground black pepper
- 118.29 ml dried lentils, rinsed (Daphne uses black lentils)
- 1 yellow onion
- 1 bay leaf
- 44.37 ml apple cider vinegar
- 14.79 ml Dijon mustard
- 226.79 g arugula (or spinach)
- 1Preheat oven to 400*F.
- 2In 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.
- 3Meanwhile, 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.
- 4Once 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.
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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
- Total Fat 21.7 g
- Saturated Fat 3.0 g
- Cholesterol 0.0 mg
- Sodium 120.9 mg
- Total Carbohydrate 63.6 g
- Dietary Fiber 17.2 g
- Sugars 11.9 g
- Protein 13.2 g