Best Daphne Ozs Roasted Autumn Vegetables With Lentils Recipes

ROASTED VEGETABLE LENTIL SALAD

Steps:

• Pre-heat oven to 425 degrees F.
• Chop all the veggies and spread on baking trays in a single layer. You may need 2 or 3 trays depending on the size. Drizzle them with the 1 tsp of olive oil (if it's easier, add all the chopped veggies to a large bowl and toss with the oil and spices, then add to trays) and sprinkle over the rosemary and thyme. Season with salt and pepper. Use your hands to mix them all up until they're well-coated.
• Roast the veggies in the oven for 35-40 minutes until tender and browned.
• While the veggies are roasting. Bring the broth or water to a boil on the stovetop then add the lentils, cover and reduce heat to a light simmer. Cook for 15-20 minutes until the lentils are tender but not mushy.
• Mix together the balsamic vinegar and maple syrup in a bowl or container.
• Once the veggies and lentils are cooked, either add everything to a large bowl and toss to mix, or divide the lentils, roasted vegetables and hemp seeds between 4 bowls or containers and drizzle the balsamic sauce over each serving. I prefer to assemble individually to ensure even distribution.
• Season with salt and pepper if desired and serve right away.

SPICY ROAST VEG & LENTILS

Steps:

• Heat oven to 200C/180C fan/gas 6. Using a sharp knife, peel the butternut squash. Cut it in half lengthways, scoop out the seeds, then cut into 1cm-thick slices widthways across the squash.
• Put the squash slices in a large roasting tin with the onion, peppers and garlic. Mix the oil with the curry paste and drizzle over the vegetables. Toss well to coat in the curry mix and season.
• Roast for 30 mins until the vegetables are beginning to soften. Add the lentils and stock to the roasting tin and mix. Return to the oven for a further 5-10 mins until the vegetables are tender. Stir in the coriander and serve straight away.

ROASTED FALL VEGETABLES WITH LENTILS

Steps:

• Heat oven to 425 degrees. On two baking sheets,arrange carrots, onion, and squash; drizzlewith 2 tablespoons oil, and season with salt andpepper. Roast, turning once, until caramelizedand tender, about 30 minutes.
• Meanwhile,place lentils and shallot in a medium saucepanand cover with water by two inches.Bring to a boil, then simmer, covered, untillentils are tender, about 20 minutes. Drain;discard shallot. Season with salt and pepper.
• Combine vinegar and mustard. Pour remaining3 tablespoons oil in a slow steady stream,whisking constantly. Toss lentils and celerywith vinaigrette and season with saltand pepper. Spoon over roasted vegetables.Garnish with celery leaves.

DAPHNE OZ'S ROASTED AUTUMN VEGETABLES WITH LENTILS

Steps:

• In a large bowl, combine carrots, squash, brussel sprouts, shallots, and garlic. Drizzle 2 tablespoons of the extra virgin olive oil, and season with salt and pepper. Toss to coat. Pour vegetables onto a sheet tray and roast in oven for 30 minutes, tossing once. 1/2 cup dried Black Lentils (rinsed) Salt and Freshly Ground Pepper Meanwhile, prepare lentils by putting into small sauce pan and covering with water by 2 inches. Bring to a boil, then simmer covered for 20 minutes. Drain, season with salt and pepper, and set aside. 4 tablespoons Extra Virgin Olive Oil 3 tablespoons Apple Cider Vinegar 1 tablespoon Dijon Mustard 1/2 pound Arugula Once vegetables are finished roasting, remove garlic. Peel and mash. In a small bowl, combine the mashed garlic, remaining 4 tablespoons of extra virgin olive oil, apple cider vinegar, and dijon mustard, and whisk into vinaigrette. Toss the lentils with the vinaigrette, and then fold in the arugula leaves, and then top with roasted vegetables to serve.

ROASTED AUTUMN VEGETABLES(DAPHNE OZ)

Steps:

• Preheat oven to 400*F.
• 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!

DAPHNE OZ'S LENTIL SALAD RECIPE - (4.7/5)

Steps:

• Boil the lentils and water in your rice cooker, until water is boiled off and lentils are tender but not mushy. Add remaining ingredients, making sure to add 1/2 of each recommended amount and then taste so you get a lentil salad you will like. Grill mushrooms on grilling machine. Serve with lentil salad.

ROASTED AUTUMN VEGETABLES

Steps:

• Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with salt and pepper. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. (Vegetables can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.)
• Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.