Roasted Autumn Vegetables(Daphne Oz) Recipe

Name: Roasted Autumn Vegetables(Daphne Oz)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 12 lb Brussels sprout, halved; 4 -6 garlic cloves; 6 tablespoons extra virgin olive oil; salt; fresh ground black pepper; ½ cup dried lentils, rinsed (Daphne uses black lentils); 12 yellow onion; 1 bay leaf; 3 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; 12 lb arugula (or spinach)

Servings: persons

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
12 lb Brussels sprout, halved
4 -6 garlic cloves
6 tablespoons extra virgin olive oil
salt
fresh ground black pepper
½ cup dried lentils, rinsed (Daphne uses black lentils)
12 yellow onion
1 bay leaf
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
12 lb arugula (or spinach)

1
Preheat oven to 400*F.
2
In a large bowl, combine the carrots, shallots, squash, Brussels sprouts, and garlic.
3
Drizzle 2 tbls.
4
of the olive oil, and season with salt and pepper.
5
Toss to coat.
6
Pour vegetables onto a sheet tray and roast in the oven for 30 minutes, tossing once, halfway through.
7
Meanwhile, prepare the lentils by putting them into a small saucepan and covering with water by 2 inches.
8
Add the onion and bay leaf.
9
Bring to a boil, then simmer covered for 20 minutes, or until tender.
10
Drain and discard the onion, season with salt and pepper and set aside.
11
Once the veggies are finished roasting, remove the garlic.
12
Peel and mash the garlic in a small bowl, combine with the remaining 4 tbls.
13
of olive oil, apple cider vinegar, and Dijon mustard, and whisk into a vinaigrette.
14
Toss the lentils with the vinaigrette, fold in the arugula or spinach leaves, and then top with roasted vegetables to serve.
15
Enjoy!

704

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 14 ingredients. The key ingredients include: 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, 12 lb Brussels sprout, halved, and more.

Yes, Roasted Autumn Vegetables(Daphne Oz) 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(Daphne Oz)

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