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Roasted Vegetable Stacks

Course Lunch
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 2 servings


  • 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


  • 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.