Balsamic Roasted Brussels Sprouts and Spiralized Butternut Squash with Lentils and Smashed Walnut Vinaigrette
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
- 2 cups Bob’s Red Mill lentils
- 6 cups water
- 2 large bay leaves
- 2 cups halved brussels sprouts
- olive oil to drizzle
- balsamic vinegar to drizzle (about 2 tablespoons)
- 1 teaspoon garlic powder
- salt and pepper
- 1 medium butternut squash peeled, Blade C, noodles trimmed
- 2 tablespoons chopped parsley
- For the vinaigrette:
- ¼ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- ½ cup walnut halves toasted and smashed
Place the lentils, water, and bay leaf in a medium pot and bring to a boil over high heat. Once boiling, reduce heat to medium-low and let cook until water is absorbed and lentils are cooked, 15-20 minutes.
Meanwhile, preheat the oven to 400 degrees. Line two baking sheets with parchment paper. On one baking sheet, lay out the brussels sprouts. Drizzle with olive oil and balsamic vinegar. Season with garlic powder, salt, and pepper and toss with hands or tongs. Roast for 25 minutes or until browned and fork tender.
On the other baking sheet, lay out the butternut squash noodles. Drizzle with olive oil and season with salt and pepper. Once the brussels have been cooking for 10 minutes, place the butternut squash into the oven and cook for 10-15 minutes or until softened.
While lentils cook and vegetables roast, prepare the vinaigrette. Place all of the ingredients into a small mixing bowl and whisk together.
Place the brussels sprouts, butternut squash, and lentils in a large mixing bowl and toss to combine. Spread the mixture out on a serving platter and pour over the vinaigrette. Serve garnished with parsley.