Sides

Roasted Fall Vegetables With Lentils

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.

Source: visit site