ROASTED AUTUMN VEGETABLES

By TPMay

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)

Preparation

Step 1

Preheat oven to 400F
In a large bowl, combine the carrots, shallots, squash, brussels sprouts, and garlic. 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.
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.
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.
Serve vegetables over dressed lentils. Garnish with Parmigiano.