Roasted Fall Vegetables

By kristayoder

Ingredients

• 1/2 lb carrots, halved lengthwise
• 1 red onion, cut into 1" wedges
• 1 acorn squash, seeded, halved, and cut into 1/2" slices
• 1/2 c dried lentils
• 1 shallot
• 4 t apple cider vinegar
• 1 t Dijon mustard
• 1 stalk celery, sliced

Details

Servings 4

Preparation

Step 1

1) Place carrots, onion, and squash on a baking sheet and drizzle with oil. Bake for 30 min at 425 degrees.

2) Boil lentils, shallots, and 3/4 c water then reduce to low for 20 min. Remove shallots. Combine 3 T oil with vinegar and mustard. Pour over lentils and celery tossing.

3) Spoon lentils over vegetables.