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Herbed Carrots, Squash & Lentils

Keyword: Healthy, Thanksgiving
Skill: intermediate
Servings: 1

INGREDIENTS

  • 1 pound mini carrots, tops removed
  • 1 pound baby squash
  • 1 sweet onion, peeled and diced
  • 2-3 cups cooked green lentils
  • 4 Tbsp olive oil (plus extra for drizzling)
  • 2 Tbsp honey
  • 4 Tbsp apple cider vinegar
  • 1½ Tbsp garlic puree
  • 2 Tbsp fresh chopped tarragon
  • 2 Tbsp fresh chopped dill
  • 4 Tbsp fresh chopped parsley
  • Salt and pepper, to taste

INSTRUCTIONS

Heat oven to 425°F.
Place carrots, squash, onions and lentils on a parchment-lined baking sheet. Drizzle with olive oil and honey. Roast until carrots are tender, about 25 minutes.
Whisk together 4 Tbsp olive oil, honey, vinegar, garlic and fresh chopped herbs. Drizzle over lentil mixture. Serve and enjoy.