Roasted Fall Vegetables with Lentils and Fall Spices Recipe | Yummly

Roasted Fall Vegetables with Lentils and Fall Spices

GOURMET KOSHER COOKING
15Ingredients
105Minutes
350Calories
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Ingredients

US|METRIC
  • 7 tablespoons olive oil (divided)
  • 1 jalapeno (optional, seeded and chopped)
  • 1 celery stalk (large, diced)
  • 2 small carrots (diced)
  • 1 onion (large, half finely chopped, half cut into 1-in. chunks)
  • 4 1/2 teaspoons Garam Masala (divided)
  • 1 teaspoon fresh thyme leaves (chopped)
  • 2 teaspoons Dijon mustard (divided)
  • 1 cup green lentils (rinsed)
  • 3 cups vegetable broth
  • 1 teaspoon salt (divided)
  • 1 tablespoon honey
  • 1 butternut squash (about 2 lbs., peeled, seeded, and cut into 1- to 1 1/2-in. chunks)
  • 1/2 pound Brussels sprouts (small, sliced or shredded)
  • 1/4 cup orange juice
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    NutritionView More

    350Calories
    Sodium37% DV890mg
    Fat26% DV17g
    Protein22% DV11g
    Carbs14% DV41g
    Fiber60% DV15g
    Calories350Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol
    Sodium890mg37%
    Potassium860mg25%
    Protein11g22%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate41g14%
    Dietary Fiber15g60%
    Sugars10g20%
    Vitamin A230%
    Vitamin C100%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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