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Lemon Rosemary Vegetable Stacks with Lentils & Creamy Horseradish VinaigretteChef Marcia, Flossmoor



  • 2 sprigs of rosemary, leaves removed + chopped
  • juice of 1 lemon
  • 3 t grapeseed oil
  • 1 small celery root, peeled
  • 1 fat sweet potato, peeled
  • 1 large beet, peeled
  • 1 head of cauliflower, trimmed



  • 2 t grapeseed oil
  • 1 shallot, diced fine
  • ½ c lentils (I used a mix of French + brown), rinsed
  • 1 c water and extra
  • salt to taste


To Serve:

  • black olives
  • very roughly chopped parsley



Preheat the oven to 400 degrees F. Line 2 medium-large baking sheets with parchment plus 1 extra, smaller baking sheet. Set aside. Combine the rosemary, lemon juice and oil in a small bowl. Set aside. Slice the celery root + sweet potato about an inch thick across. You want to cut them so that you get a large cross section for stacking. Lay the celery root and sweet potato slices on one of the medium-large baking sheets. Brush both sides of all vegetables with the rosemary and lemon oil, season with salt and pepper, and slide baking sheet into the oven. These should take about 35-40 minutes to brown up and soften. Remove and set aside.

Slice the beets about ¼ - ½ inch thick. Lay the slices on the smaller sheet. Brush with the lemon, rosemary and oil mixture, season with salt and pepper. Cover baking sheet with foil and place in the oven. Roast for 20 minutes covered. Remove the foil and roast for another 10-15 minutes. Remove and set aside.

Slice the cauliflower into 1inch thick cross sections with the core intact. Lay the slices on the last baking sheet and brush with the rosemary + lemon oil on both sides. Season with salt and pepper and slide into the oven. The cauliflower should take about 20-25 minutes, so make sure you prep this one last. Remove and set aside. 

While the vegetables are roasting, start the lentils. Heat the 2-t grapeseed oil over medium heat. Add the diced shallots. Stir them around until they become translucent and soft, about 3 minutes. Add the rinsed lentils to the pan and stir them around in the oil and shallots. Add the water to the pan. bring lentils to a very faint simmer, like just a couple bubbles coming to the surface here and there. Cook until the lentils are soft with a tiny bit of bite intact, topping up the pot with more water as necessary, about 25-30 minutes. Season lentils with salt and stir in a glut of olive oil to keep the lentils individual.

To serve, divide the warm lentils among 2 dinner plates, pressing down on them with the back of a spoon to make a flat surface. Stack the roasted vegetables on top of the flattened lentils. Drizzle the whole thing with horseradish vinaigrette. Garnish with olives and chopped parsley. Serve warm.

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