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
