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Source in .scx format of Roasted Autumn Vegetables

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<RecipeHeader>
<RecipeTitle>Roasted Autumn Vegetables</RecipeTitle>
<Category></Category>
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<IngredientText>Daphne Oz&apos;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&apos;ve Made Cooking As Easy As 1-2-3!
ingredients
instructions
Preheat oven to 400F
ingredients</IngredientText>
<Ingredient id="1104" quantity="4.0" unit="small" comment="" defaultState="true" weightGram="50.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="4.0" unit="small">4 small</IngredientQuantity>
<IngredientItem>carrots,</IngredientItem>
<IngredientComment>(halved lengthwise)</IngredientComment>
</Ingredient>
<Ingredient id="1127" quantity="3.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.0" unit="">3</IngredientQuantity>
<IngredientItem>shallots,</IngredientItem>
<IngredientComment>(halved)</IngredientComment>
</Ingredient>
<Ingredient id="1601" quantity="1.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="">1</IngredientQuantity>
<IngredientItem>butternut squash,</IngredientItem>
<IngredientComment>(halved and seeded and then cut in 1/2-inch slices)</IngredientComment>
</Ingredient>
<Ingredient id="1541" quantity="0.5" unit="pound" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.5" unit="pound">1/2 pound</IngredientQuantity>
<IngredientItem>brussels sprouts,</IngredientItem>
<IngredientComment>(halved)</IngredientComment>
</Ingredient>
<Ingredient id="1112" quantity="4.0" unit="cloves" comment="" defaultState="true" weightGram="3.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="4.0" unit="cloves">4 cloves</IngredientQuantity>
<IngredientItem>garlic</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="2144" quantity="2.0" unit="tablespoons" comment="" defaultState="true" weightGram="13.5" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="tablespoons">2 tablespoons</IngredientQuantity>
<IngredientItem>extra virgin olive oil</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
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<IngredientItem>Salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
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<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>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</IngredientText>
<Ingredient id="894" quantity="0.5" unit="cup" comment="dried, black" defaultState="true" weightGram="192.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.5" unit="cup">1/2 cup</IngredientQuantity>
<IngredientItem>dried black lentils,</IngredientItem>
<IngredientComment>(rinsed)</IngredientComment>
</Ingredient>
<Ingredient id="1111" quantity="0.5" unit="" comment="" defaultState="true" weightGram="110.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.5" unit="">1/2</IngredientQuantity>
<IngredientItem>onion,</IngredientItem>
<IngredientComment>(studded with 4 cloves)</IngredientComment>
</Ingredient>
<Ingredient id="737" quantity="1.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="">1</IngredientQuantity>
<IngredientItem>bay leaf</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
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<IngredientItem>Salt</IngredientItem>
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<IngredientItem>pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>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</IngredientText>
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<IngredientQuantity quantity="4.0" unit="tablespoons">4 tablespoons</IngredientQuantity>
<IngredientItem>extra virgin olive oil</IngredientItem>
<IngredientComment></IngredientComment>
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<IngredientQuantity quantity="3.0" unit="tablespoons">3 tablespoons</IngredientQuantity>
<IngredientItem>apple cider vinegar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1355" quantity="1.0" unit="tablespoon" comment="" defaultState="true" weightGram="15.624999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="tablespoon">1 tablespoon</IngredientQuantity>
<IngredientItem>dijon mustard</IngredientItem>
<IngredientComment></IngredientComment>
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<IngredientQuantity quantity="0.5" unit="pound">1/2 pound</IngredientQuantity>
<IngredientItem>arugula</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1106" quantity="2.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="">2</IngredientQuantity>
<IngredientItem>Celery Stalks,</IngredientItem>
<IngredientComment>(thinly sliced)</IngredientComment>
</Ingredient>
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<IngredientQuantity quantity="1.0" unit="">1</IngredientQuantity>
<IngredientItem>Lemon,</IngredientItem>
<IngredientComment>(zest and juice)</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>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
</RecipeText>
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