Should Kate Middleton be inclined to come over for dinner, I will proudly serve her Oven Roasted Vegetables with Mustard and Warm Lentils.
Absolutely nothing about this dish is inherently royal—it is a rustic mix of in-season vegetables, a simple sauce, and dirt-cheap green lentils—yet there is a magic in way the oven roasting caramelizes the vegetables and the warm lentils drink up the mustard-olive oil dressing. The combination of the two elevates Oven Roasted Vegetables with Mustard and Warm Lentils from rural to regal.
Oven Roasted Vegetables with Mustard and Warm Lentils combines two of my favorite autumn veggies—acorn squash and cauliflower—with red onions. As they roast, the squash and onion become soft and sweet, and the cauliflower becomes crispy. It’s a veggie texture party, and we’re all invited.
For max flavor, we’re tossing the veggies in stone ground mustard, then whipping up a quick Dijon mustard dressing to toss with the lentils, a.k.a. tasty little flavor sponges. The lentils drink up the dressing for special delivery directly to our taste buds. I recently had the opportunity to try Maille mustard, and I’m all over the double flavor punch the stone ground and Dijon varieties bring to this dish.
Though Oven Roasted Vegetables are a satisfying side dish on their own, pairing them with the warm lentils adds body and elegance. Serve Oven Roasted Vegetables with Mustard and Warm Lentils with simply grilled chicken for a comforting dinner, then enjoy the leftovers the next day for a light lunch.
Dear Kate Middleton, should you happen to be reading this: Consider my dinner invitation to be standing for life. Feel free to bring your husband, your baby, and your best fashion advice. I would be delighted by all three.
Oven Roasted Vegetables with Mustard and Warm Lentils
- 3 tablespoons extra virgin olive oil divided
- 2 tablespoons wholegrain mustard
- 2 teaspoons kosher salt divided
- 1 teaspoon black pepper divided
- 2 small red onions cut into 1-inch thick wedges
- 1 small acorn squash, halved, seeds removed, cut into ½-inch slices
- 2 cups cauliflower florets (about 8 ounces)
- 1 cup dried green lentils rinsed
- 2 cups chicken stock or vegetable stock
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- Fresh flat leaf parsley chopped for garnish
- Place rack in upper third of oven and preheat oven to 425 degrees F. In a large bowl, stir together 2 tablespoons olive oil, wholegrain mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Place red onion, acorn squash, and cauliflower into the bowl, then gently toss to coat. Place in the oven and roast, turning once, until vegetables are caramelized and tender, about 25 – 30 minutes.
- Meanwhile, place lentils and stock in a medium saucepan. Bring to a boil, then simmer, covered, until lentils are tender, about 25 minutes.
- In the same bowl in which you prepared the vegetables (no need to wash), combine remaining 1 tablespoon olive oil, remaining 1 teaspoon salt, remaining 1/2 teaspoon black pepper, apple cider vinegar, and Dijon mustard. Add lentils while still warm and toss to coat. Place on serving platter and top with roasted vegetables. Garnish with fresh parsley.
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