Rosted Brussels Sprouts,Aragula and Lentil Salad
1 pound baby carrots
2 pound brussels sprouts
½ can ready to serve lentils
several handfuls arugula
½ cup freshly shredded Parmesan cheese
2 tablespoons olive oil
½ lemon, juiced
1 teaspoon honey
½ teaspoon Dijon mustard
Preheat oven to 425 degrees Fahrenheit and line your largest rimmed baking sheet with parchment paper. Trim the ends off the sprouts; cut the small sprouts in two through the stem, and the large sprouts into quarters. Toss the baby carrots and sprouts in olive oil so they are lightly coated, and sprinkle with salt and pepper. Spread the florets and sprouts in a single layer on the baking sheet (be sure not to overcrowd). Bake for 20 to 30 minutes, tossing halfway, until the vegetables are crisp-tender and well caramelized on the edges.
Whisk together the vinaigrette ingredients while the roasted vegetables cool a bit. In a large serving bowl, combine the roasted vegetables, cooked lentils and arugula. Drizzle with vinaigrette, sprinkle in the Parmesan and toss well. Taste and add more salt, pepper and/or lemon juice if needed.
I served the salad with grilled polenta.