Roasted Carrots and Brussel Sprouts with Puy Lentil-Basmati Pilaf

This is really not much of a recipe, I`m really just cleaning out the fridge, but whatevs. I had some mixed color carrots and brussel sprouts that needed to be eaten, so I just roasted them simple with some garlic. I was at a bit of a loss as to make with it. I suppose I would have just done a kale salad, but I got more festive – puy lentils, I have those. I could have made this and stuffed it in the mushrooms, but decided to just make a pilaf. The leftover pilaf can be used to stuff some mushrooms later, or a squash. For now, it is just a big ol vegan platter.

NB – yeah, I seem to be doing a lot of vegan for no reason. Not that there is anything wrong with that.

What I Used:
2 pints of Brussel Sprouts
1 Bunch Mixed Color Carrots – mine are yellow, purple and orange
4 Garlic Cloves
Sea Salt, Pepper, Olive Oil
1/2 Cup Dry Puy Lentils
1/2 Cup Basmati Rice
4 Sundried Tomatoes, not packed in oil
2 1/2 Cup Water – or however much your rice and lentils call for using.
Sea Salt, Pepper, Cumin, Crushed Red Pepper

What I Did:

Trim the brussel sprouts and carrots. Put on a baking sheet with the garlic. Drizzle with olive oil, sea salt, pepper. Stick in the oven set to 350 degrees for 20 minutes.

Chop the sundried tomatoes. Bring the water to a boil in a saucepan and add a pinch of salt, the pepper and approx a 1/2 teaspoon each of cumin and red pepper. Water is boiling, add the lentils and rice and simmer covered on low for about 20-25 minutes until cooked and water is evaporated. If there is still liquid at the end, don`t freak out, just take the lid off halfway and give it another 5-7 minutes and it will evaporate. I kinda freaked out, not really, I was just tired and all oh hells. But I popped the lid and it evaporated.

Timer is up on the brussel sprouts and carrots, stir and roast for another 20 minutes or so until caramelized and soft.

Make a simple salad.

Plate It.

Eat It.

Related articles

• PointsPlus Roasted Brussels Sprouts with Toasted Almonds (thedailymeal.com)
• Balsamic Garlic Roasted Brussel Sprouts (staceyarcher.wordpress.com)
• Oven Roasted Garlic Brussels Sprouts (kimmylois.wordpress.com)
• The Grand Brussel Sprout Experiment (fatchickfedup.com)

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