Roasted Winter Veggies With Lentils

Looking for a comforting and nutritious dish to warm you up this winter? Dive into the flavors of roasted seasonal vegetables paired with protein-packed lentils in this simple yet satisfying recipe. Perfect as a hearty side or a standalone meal, this dish combines the earthy sweetness of root veggies with the rich, savory goodness of lentils. It’s an easy way to embrace the best of winter produce while staying healthy and full. Check out the full recipe to add this cozy dish to your winter cooking rotation!1/2 pound carrots, halved lengthwise

1 red onion, cut into 1-inch wedges
1 delicata or carnival squash, halved, seeds removed, cut into 1/2-inch slices
5 tablespoons olive oil
coarse salt and freshly ground pepper to taste
1/2 cup French green lentils, rinsed
1 shallot, halved
4 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
1 stalk celery, thinly sliced, leaves reserved

• Heat oven to 425°F.  Arrange carrots, onion and squash on two rimmed baking sheets.  Drizzle with 2 tablespoons oil and season with salt and pepper.  Roast, turning once, until tender and caramelized, about 30 minutes.  
• Place lentils and shallot in a medium saucepan and cover with 2 inches of water.  Bring to a boil then simmer, covered, until lentils are tender, about 20 minutes.  Drain an discard shallot;  Season with salt and pepper.
• Combine vinegar and mustard in a small bowl and drizzle in 3 tablespoons oil in a slow steady stream, whisking constantly.  Toss lentils and celery with vinaigrette; season with salt & pepper.  Spoon over roasted veggies and serve garnished with celery leaves.