Roasted Autumn Vegetables(daphne Oz)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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
• 1/2 lb brussels sprout, halved
• 4 -6 garlic cloves
• 6 tablespoons extra virgin olive oil
• salt
• fresh ground black pepper
• 1/2 cup dried lentils, rinsed (daphne uses black lentils)
• 1/2 yellow onion
• 1 bay leaf
• 3 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard
• 1/2 lb arugula (or spinach)

Recipe

• 1 preheat oven to 400*f.
• 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 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 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 enjoy!