Roasted Fall Vegetables With Lentils
Roasted Fall Vegetables With Lentils
Roasted Fall Vegetables With Lentils might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 319 calories, 8g of protein, and 18g of fat per serving. This recipe serves 4. If you have olive oil, shallot, green lentils, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 56 minutes.
Ingredients
1small
acorn squash, halved, seeds removed, cut into 1/2-inch slices4teaspoons
apple cider vinegar227grams
carrots, halved lengthwise1stalk
celery, thinly sliced, plus leaves4servings
Coarse salt and freshly ground pepper1teaspoon![Dijon mustard]()
Dijon mustard118milliliters![dried French green lentils, rinsed]()
dried French green lentils, rinsed5Tbsps![extra-virgin olive oil]()
extra-virgin olive oil1![red onion, cut into 1-inch wedges]()
red onion, cut into 1-inch wedges1![shallot, halved]()
shallot, halved
acorn squash, halved, seeds removed, cut into 1/2-inch slices4teaspoonsapple cider vinegar227gramscarrots, halved lengthwise1stalkcelery, thinly sliced, plus leaves4servingsCoarse salt and freshly ground pepper1teaspoon
Dijon mustard118milliliters
dried French green lentils, rinsed5Tbsps
extra-virgin olive oil1
red onion, cut into 1-inch wedges1
shallot, halvedDifficultyMedium
Ready In56 m.
Servings4
Health Score65
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