Sheet Pan Lentils and Root Vegetables
Sheet Pan Lentils and Root Vegetables
The perfect meal is not only nutritious, but also easy, delicious and convenient, with little time required for washing dishes. Sheet pan meals make this a reality, with the ability to customize ingredients, meal prep in batches and ensure even cooking. Roasting root vegetables at a high temperature allows them to become brown, crisp and caramelized. For a warm bowl, serve sheet pan lentils and root vegetables with brown rice or quinoa.
Serves 4
Preheat the oven to 425°F. Rinse 1 cup dry black lentils. Add lentils to a small pot with 3 cups water. Bring to a boil, then reduce to a simmer and cook for 25 minutes until all the water has been absorbed. While the lentils are cooking, add 4 cups chopped assorted root vegetables (carrots, parsnips, beets, sweet potatoes, red onion) to a large bowl and toss with 3 Tb olive oil, 1 Tb balsamic vinegar, 1 Tb chopped fresh rosemary (or 1 tsp dried rosemary) and salt and pepper. Spread out vegetables on a lined sheet pan. Roast the vegetables for 30 to 40 minutes, shaking the pan halfway. The vegetables should feel tender when pierced with a fork. When the vegetables and lentils are done cooking, add them back to the large bowl. Toss well. Add more balsamic vinegar, salt and pepper to taste.
Pro tip: read more about incorporating legumes and other plant proteins into a way of eating.
