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Daphne Oz's Roasted Autumn Vegetables with Lentils

DAPHNE OZ MICHAEL SYMON
A tasty side dish for your Thanksgiving feast!
skill level
Easy
time
30-60min
servings
4
cost
$
Contributed by :
Autumn vegetables are perfect for roasting, and make a delicious side dish for your Thanksgiving dinner!
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ingredients
  • 4 Small Carrots (halved lengthwise)
  • 3 Shallots (halved)
  • 1 Butternut Squash (halved/seeded/cut into 1/2-inch slices)
  • 6 tablespoons Extra Virgin Olive Oil
  • 4 Cloves Garlic
  • 1/2 pound Brussels Sprouts (halved)
  • 1/2 cup dried Black Lentils (rinsed)
  • 3 tablespoons Apple Cider Vinegar
  • 1 tablespoon Dijon Mustard
  • 1/2 pound Arugula
  • Salt and Freshly Ground Pepper
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    Heat oven to 400F.
  • 2
    4 Small Carrots (halved lengthwise)
    1 Butternut Squash (halved/seeded/cut into 1/2-inch slices)
    1/2 pound Brussels Sprouts (halved)
    3 Shallots (halved)
    4 Cloves Garlic
    2 tablespoons Extra Virgin Olive Oil
    Salt and Freshly Ground Pepper
    In a large bowl, combine carrots, squash, brussel sprouts, shallots, and garlic. Drizzle 2 tablespoons of the extra virgin olive oil, and season with salt and pepper. Toss to coat. Pour vegetables onto a sheet tray and roast in oven for 30 minutes, tossing once.
  • 3
    1/2 cup dried Black Lentils (rinsed)
    Salt and Freshly Ground Pepper
    Meanwhile, prepare lentils by putting into small sauce pan and covering with water by 2 inches. Bring to a boil, then simmer covered for 20 minutes. Drain, season with salt and pepper, and set aside.
  • 4
    4 tablespoons Extra Virgin Olive Oil
    3 tablespoons Apple Cider Vinegar
    1 tablespoon Dijon Mustard
    1/2 pound Arugula
    Once vegetables are finished roasting, remove garlic. Peel and mash. In a small bowl, combine the mashed garlic, remaining 4 tablespoons of extra virgin olive oil, apple cider vinegar, and dijon mustard, and whisk into vinaigrette. Toss the lentils with the vinaigrette, and then fold in the arugula leaves, and then top with roasted vegetables to serve.
 
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