Charred Fall Vegetable and Lentil Medley with Smoky Maple Glaze

Overview

This Charred Fall Vegetable and Lentil Medley with Smoky Maple Glaze is a celebration of autumn’s bounty. Featuring tender lentils and a mix of seasonal vegetables that are first roasted and then char-grilled, this dish is brushed with a smoky maple glaze that adds a subtle sweetness and depth. It’s a hearty, vegan entree perfect for cozy dinners and can be served warm or at room temperature.

Why you'll love it

The combination of roasting and grilling intensifies the vegetables’ natural flavors and brings a delightful smoky char. Lentils provide a satisfying plant-based protein, making the meal nourishing and filling. The smoky maple glaze adds a unique sweet-smoky dimension that complements the earthiness of the fall vegetables beautifully.

Ingredient notes

• Lentils: Use green or brown lentils for their firmness after cooking. Rinse and sort before boiling to remove any debris.
• Fall vegetables: This recipe calls for butternut squash, Brussels sprouts, carrots, and red onion, but you can substitute with other seasonal vegetables like fennel, sweet potato, or parsnip.
• Smoky maple glaze: Combines pure maple syrup, smoked paprika, garlic, and a splash of apple cider vinegar for brightness.
• Grilling: A grill or grill pan is recommended for charring the vegetables, but a broiler can be used if a grill is unavailable.

Step-by-step

Preheat your oven to 200°C (400°F). Rinse 180 grams (1 cup) of green or brown lentils under cold water. In a medium saucepan, cover lentils with water (about 750 ml / 3 cups), bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess liquid and set aside.

While lentils cook, prepare the vegetables: peel and cube 300 grams (about 1 1/2 cups) butternut squash, halve 200 grams (about 2 cups) Brussels sprouts, peel and slice 2 medium carrots into sticks, and cut 1 large red onion into thick wedges.

Toss the vegetables in 2 tablespoons olive oil and season with salt and pepper. Spread them in a single layer on a baking sheet lined with parchment paper or a silicone mat.

Roast the vegetables in the oven for 25 minutes, turning halfway to ensure even cooking.

Meanwhile, prepare the smoky maple glaze by whisking together 3 tablespoons pure maple syrup, 1 teaspoon smoked paprika, 1 minced garlic clove, 1 tablespoon apple cider vinegar, and a pinch of salt in a small bowl.

Preheat a grill or grill pan over medium-high heat. Once vegetables are roasted, brush them lightly with the smoky maple glaze and grill for 4-5 minutes per side, or until char marks appear and vegetables are tender and slightly caramelized.

In a large bowl, combine the grilled vegetables with the cooked lentils. Drizzle remaining glaze over the mixture and gently toss everything to coat.

Adjust seasoning with salt and pepper to taste. Serve warm.

Serving & storage

This medley is perfect as a standalone entree or paired with crusty bread or a green salad for a fuller meal. Leftovers keep well in an airtight container in the refrigerator for 3-4 days. To reheat, warm gently in a skillet or microwave until heated through. The flavors deepen even more the next day.