1largeSweet Potatoes– peeled and diced into 1’’ cubes
2TBSExtra Virgin Olive Oil
Parmesan Cheese- shredded, to taste
4SlicesCenter Cut Bacon– diced*
¼CupApple Cider Vinegar
Kosher Salt & Freshly Ground Black Pepper, to taste
Preheat the Oven to 400 degrees and prepare a large sheet pan (or two, you do not want to crowd the vegetables) with aluminum foil for easy clean up. Spray with non-stick cooking spray.
Cook the Grains: Place the quinoa and lentils in a medium saucepot with water, salt, ginger and thyme. Bring to a boil over high heat, immediately reduce heat to simmer and cover. Cook about 25 minutes or until lentils are cooked and quinoa is fluffy. Remove from heat. Fish out thyme sprig and discard. Fluff with a fork and set aside, covered.
Meanwhile Roast Vegetables: Place the shallots, brussels sprouts and sweet potatoes in a large bowl. Add oil, garlic, dry thyme, ginger and salt. Toss to coat. Transfer vegetables to prepared sheet pan and roast in the oven, on the center rack, for 35-45 minutes, turning once half way through cooking, or until vegetables are golden and cooked through.
While the Vegetables Roast, Make the Vinaigrette: Add Bacon to a small saucepan, over medium heat and cook until crispy. Remove bacon from the pan to a paper towel lined plate. Pour off all but 1 tablespoon of bacon fat. Add garlic and sauté for 30 seconds. Add remaining vinaigrette ingredients to the pan and season with a pinch of salt. Cook until vinaigrette is slightly thickened, whisking continuously, until vinaigrette is slightly thickened, about 2 minutes. Remove from heat and transfer to a mason jar*. Add cooked bacon to vinaigrette. Shake to combine and set aside until ready to use.
To Serve: Toss lentils and quinoa with half of the vinaigrette. Divide quinoa and lentils between bowls and top with roasted vegetables. Scatter with nuts, raisins and parmesan. Drizzle with the remaining dressing and garnish with fresh thyme leaves if desired. Serve and enjoy!
*To make the dressing vegetarian- substitute veggie bacon for real bacon and extra virgin olive oil for dressing. *Warm Mason jar under hot water before adding vinaigrette to prevent jar from cracking.