Sides
Roasted Fall Vegetables With Lentils
You can swap any fall veggie -- brussels sprouts, turnips, or cabbage -- into this warm salad. Just make sure you cut everything to about the same size for even roasting. Don't skip the celery leaves: they may seem delicate, but they pack a lot of flavor.
Ingredients:
- 1/2 pound carrots, halved lengthwise
- 1 red onion, cut into 1-inch wedges
- 1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices
- 5 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/2 cup dried French green lentils, rinsed
- 1 shallot, halved
- 4 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 stalk celery, thinly sliced, plus leaves
Directions:
Step 1.
Heat oven to 425 degrees.
Step 2.
On two baking sheets, arrange carrots, onion, and squash; drizzle with 2 tablespoons oil, and season with salt and pepper.
Step 3.
Roast, turning once, until caramelized and tender, about 30 minutes.
Step 4.
Meanwhile, place lentils and shallot in a medium saucepan and cover with water by two inches.
Step 5.
Bring to a boil, then simmer, covered, until lentils are tender, about 20 minutes.
Step 6.
Drain; discard shallot. Season with salt and pepper.
Step 7.
Combine vinegar and mustard.
Step 8.
Pour remaining 3 tablespoons oil in a slow steady stream, whisking constantly
Step 9.
Toss lentils and celery with vinaigrette and season with salt and pepper.
Step 10.
Spoon over roasted vegetables. Garnish with celery leaves.
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