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Roasted Broccoli, Arugula and Lentil Salad
from Cookie + Kate

Name: Roasted Broccoli, Arugula and Lentil Salad
Prep time: 20M
Cook time: 30M
Total time: 50M
Ingredients: 1½ pounds broccoli; ¾ pound brussels sprouts (or more broccoli); Olive oil; ½ cup black beluga lentils (or green/Puy lentils), picked through and rinsed; several handfuls arugula; ½ cup freshly shredded Parmesan cheese; 2 tablespoons olive oil; ½ lemon, juiced; 1 teaspoon honey; ½ teaspoon Dijon mustard; pinch red pepper flakes; sea salt and ground pepper

Ingredients

You need 12 Ingredients

sea salt and ground pepper

pinch red pepper flakes

½ teaspoon Dijon mustard

1 teaspoon honey

½ lemon, juiced

2 tablespoons olive oil

½ cup freshly shredded Parmesan cheese

several handfuls arugula

½ cup black beluga lentils (or green/Puy lentils), picked through and rinsed

Olive oil

¾ pound brussels sprouts (or more broccoli)

1½ pounds broccoli

Steps

Showing 1 out of 3 Steps

Preheat oven to 425 degrees Fahrenheit and line your largest rimmed baking sheet with parchment paper. Cut the broccoli florets into bite-sized pieces. Trim the ends off the sprouts; cut the small sprouts in two through the stem, and the large sprouts into quarters. Toss the florets 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.

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Cookie + Kate