Roasted Autumn Vegetables

1. 1

   Preheat oven to 400F.

2. 2

   In a large bowl, combine the carrots, shallots, squash, brussels sprouts, and garlic.

3. 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. 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. 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. 6

   Serve vegetables over dressed lentils. Garnish with Parmigiano.

* Per serving · 4 servings · Values may vary.