• Prep Time:
  • Total Time: 40
  • Yield:

Ingredients

  • 1 cup lentils
  • 3 cups water
  • 1 cup shaved Brussels sprouts
  • 1 cup radishes, halved
  • 1 cup butternut squash, cubed
  • 1 cup potatoes, cubed
  • 2 tablespoons Alessi Extra Virgin Olive Oil
  • 1 teaspoon Alessi Sea Salt
  • 1/2 teaspoon Alessi Whole Black Peppercorns
  • 2 tablespoons Alessi Dijon Balsamic ReductionAdd
  • • Dressing • •
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Alessi Dijon Balsamic ReductionAdd
  • 2 tablespoons Alessi Red Wine VinegarAdd
  • 1/4 cup Alessi Extra Virgin Olive Oil

Directions

  1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with nonstick foil.
  2. Toss vegetables with olive oil. Spread onto prepared baking sheet. Season with salt and pepper. Roast in preheated oven for 10-15 minutes or until tender.
  3. Meanwhile, bring 3 cups of water to boil in a large pot over high heat. Add lentils and stir. Reduce heat to simmer. Cover and cook for 15 minutes. Add Brussels sprouts and cook for an additional 2 minutes. Remove from heat.
  4. Whisk together Dijon mustard, 2 tsp Alessi Dijon Balsamic Reduction, red wine vinegar and olive oil. 
  5. In a large bowl, combine vegetables, lentils and dressing. Stir to combine. Drizzle with remaining Alessi Dijon Balsamic Reduction just before serving.

Featured on: My Suburban Kitchen