Roasted Autumn VegetablesDaphne Oz

Ingredients:

• 4 small carrots halved lengthwise
• 3 shallots halved or 1 large red onion cut in wedges
• 1 butternut squash halved seeded and cut into 1/2-inch slices
• 1/2 lb Brussels sprout halved
• 4 -6 garlic cloves
• 6 tablespoons extra virgin olive oil
• salt
• fresh ground black pepper
• 1/2 cup dried lentils rinsed Daphne uses black lentils
• 1/2 yellow onion
• 1 bay leaf
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 lb arugula or spinach

Steps:

• Preheat oven to 400F
• In a large bowl combine the carrots shallots squash Brussels sprouts and garlic Drizzle 2 tbls 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 veggies are finished roasting remove the garlic Peel and mash the garlic in a small bowl combine with the remaining 4 tbls of olive oil apple cider vinegar and Dijon mustard and whisk into a vinaigrette Toss the lentils with the vinaigrette fold in the arugula or spinach leaves and then top with roasted vegetables to serve
• Enjoy