Roasted Veggies with Lentils(Ultimate power)

So many good fall colors!

It’s fall! It’s fall! The brisk winds have come bringing clouds and a few showers and I couldn’t be more excited. There’s just something about fall that signals good things ahead: snuggling, fires, soup, apples, changing colors, holidays. The list just goes on and on. So in honor of the chilly season, I decided to make one of my favorite quick power meals: Roasted Veggies!

Ingredients

The possibilities are endless, and can vary based on what’s in season, but here’s what I used:

1/2 Butternut Squash, peeled& cubed

3-4 Medium Golden Beets

Red Onion

1 Bell Pepper

Brussel Sprouts should also be on this list but sadly, they didn’t make it into my dinner

Olive Oil, Apple Cider Vinegar, S&P, 3-4 cloves of minced garlic, and red pepper flakes to sprinkle over the top before cooking

1 cup cooked Lentils

Place in a 400 degree oven for 20-25 minutes, turning over once. Cook the lentils while the veggies are roasting and then serve together for an ultimate power meal!

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