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 degrees. 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.