Vegetable & Lentil Tray Roast

Ingredients

• 3 carrots, chunked
• 1 parsnip, chunked
• 1 red onion, cut into wedges
• 300g butternut squash, chunked
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 x 400g tin green lentils, drained
• 1 tbsp wholegrain mustard
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Method

1. Preheat the oven to 200°C (180°C fan)/Gas Mark 6.
2. Put the carrots, parsnip, onion, and squash onto a large baking tray. Drizzle with the olive oil, scatter over the thyme, and toss to coat.
3. Roast for 30-35 minutes, turning halfway, until the vegetables are tender and starting to caramelise.
4. Meanwhile, mix the mustard and balsamic vinegar in a small bowl.
5. Remove the tray, scatter over the lentils, and drizzle with the mustard dressing. Toss everything together and return to the oven for a final 5 minutes to warm through.
6. Season with salt and pepper before serving.