Roasted Autumn Vegetables Recipe

Name: Roasted Autumn Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small carrots (halved lengthwise); 3 shallots (halved); 1 butternut squash (halved and seeded and then cut in 1/2-inch slices); 1/2 pound brussels sprouts (halved); 4 cloves garlic; 6 tablespoons extra virgin olive oil; salt and pepper to taste; 1/2 cup dried black lentils (rinsed); 1/2 onion (studded with 4 cloves); 1 bay leaf; 3 tablespoons apple cider vinegar; 1 tablespoon dijon mustard; 1/2 pound arugula; 2 Celery Stalks (thinly sliced); 1 Lemon (zest and juice); 1/3 Parmigiano (to garnish

Servings: persons

4 small carrots (halved lengthwise)
3 shallots (halved)
1 butternut squash (halved and seeded and then cut in 1/2-inch slices)
1/2 pound brussels sprouts (halved)
4 cloves garlic
6 tablespoons extra virgin olive oil
salt and pepper to taste
1/2 cup dried black lentils (rinsed)
1/2 onion (studded with 4 cloves)
1 bay leaf
3 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1/2 pound arugula
2 Celery Stalks (thinly sliced)
1 Lemon (zest and juice)
1/3 Parmigiano (to garnish

1
Preheat oven to 400F.
2
In a large bowl, combine the carrots, shallots, squash, brussels sprouts, and garlic.
3
Drizzle 2 tablespoons 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.
4
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.
5
Once the vegetables are finished roasting, remove the garlic. Peel and mash the garlic in a medium bowl, combine with the remaining 4 tablespoons of olive oil, apple cider vinegar, and dijon mustard and whisk into a vinaigrette. Toss the lentils with the vinaigrette, fold in the arugula leaves. In a large bowl, roasted vegetables with fresh celery, lemon juice and zest.
6
Serve vegetables over dressed lentils. Garnish with Parmigiano.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 small carrots (halved lengthwise), 3 shallots (halved), 1 butternut squash (halved and seeded and then cut in 1/2-inch slices), 1/2 pound brussels sprouts (halved), and more.

Yes, Roasted Autumn Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Autumn Vegetables

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