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Roasted Autumn Vegetables
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| Daphne Oz's Roasted Autumn Vegetables. Oven. 400 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 garlic6 tablespoons extra virgin olive oilsalt and pepper to taste1/2 cup dried black lentils (rinsed)1/2 onion (studded with 4 cloves)1 bay leaf3 tablespoons apple cider vinegar1 tablespoon dijon mustard1/2 pound arugula2 Celery Stalks (thinly sliced)1 Lemon (zest and juice)1/3 Parmigiano (to garnish) kitchenware previous nextLiquid Measuring Cup step by step directions. We've Made Cooking As Easy As 1-2-3! ingredients instructions Preheat oven to 400F 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 |
| 2 tablespoons | extra virgin olive oil |
| Salt | |
| pepper | |
| instructions 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. ingredients | |
| 1/2 cup | dried black lentils,, (rinsed) |
| 1/2 | onion,, (studded with 4 cloves) |
| 1 | bay leaf |
| Salt | |
| pepper | |
| instructions 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. ingredients | |
| 4 tablespoons | extra virgin olive oil |
| 3 tablespoons | apple cider vinegar |
| 1 tablespoon | dijon mustard |
| 1/2 pound | arugula |
| 2 | Celery Stalks,, (thinly sliced) |
| 1 | Lemon,, (zest and juice) |
instructions
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.
ingredients
1/3 Parmigiano (to garnish)
instructions
Serve vegetables over dressed lentils. Garnish with Parmigiano. print
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