Roasted Vegetable Stacks
Servings 2 servings
Ingredients
- 1 medium sweet potato
- 1 small acorn squash
- 1 small head of cauliflower trimmed
- 1 honeycrisp apple
- 2 sprigs of rosemary minced
- Juice of 1 lemon
- 3 tbsp olive oil
- 1/2 cup dried lentils
- Salt + pepper
- 2-3 tbsp sliced almonds
For the dressing
- 1/4 cup apple cider vinegar
- 1 tsp Dijon mustard
- 1.5 tbsp maple syrup
- 1/3 cup olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Line two medium baking sheets with parchment and one extra, smaller baking sheet. Set aside.
- Combine the minced rosemary, salt, pepper, lemon juice and oil in a bowl.
- Slice the acorn squash and sweet potato about an inch thick across. Try to cut them so that you get a large cross section for stacking. After trimming the cauliflower, cut into cross sections to form steaks. Finally, thinly slice the apple.
- Lay the slices on the baking sheets. Brush both sides with the rosemary oil mixture, and place baking sheet into the oven. The thicker vegetables should take about 40-45 minutes (or until tender with a fork) to brown up and soften, and the thinner vegetables and apples 10-15 minutes.
- While the vegetables are roasting, cook the lentils according to the package, simmering about 25-30 minutes. Season lentils with salt and stir in a small amount of olive oil to keep them separated.
- For the dressing, combine ingredients in a jar and mix until combined.
- To serve, divide the warm lentils among plates, pressing down on them with the back of a spoon to make a flat surface. Stack the roasted vegetables on top of the flattened lentils from widest to narrowest and thinnest.
- Drizzle the stacks with maple vinaigrette. Garnish with the nuts. Serve warm.