Garlic Roasted Vegetables with Lentils
Author: Food Babe
Serves: 2 - 3
- 1 large beet – any color you like – peeled and chopped into cubes
- 4 cups of cruciferous vegetables like cauliflower, brussel sprouts, and/or broccoli
- 1 large garlic bulb, broken up into cloves and peeled (see trick above)
- ¼ tsp sea salt
- black pepper to taste
- 2 tsp extra virgin olive oil or coconut oil
- 1 cup Tru Roots Sprouted Lentils cooked to package instructions (takes about 5 mins)
- Preheat oven to 400 degrees
- If using cauliflower, break it up into florets or if using brussel sprouts cut stems off and cut in half
- Toss all vegetables and whole garlic cloves with seasonings and oil
- Place vegetables on large sheet pan (Tip: cover the pan with parchment paper to make it easy for clean up)
- Roast vegetables for 20 mins and stir, then roast for another 15 mins or until vegetables are golden brown on the edges.
- While vegetables are roasting – this is a good time to make the lentils
- Serve lentils over a big plate of roasted vegetables
Recipe by Food Babe at https://foodbabe.com/garlic-roasted-vegetables-with-lentils/
3.2.1682