Makes 4-6 Servings
1 pound Brussels sprouts
3 cups of sweet potatoes, peeled and cubed
16 ounces lentils, cooked according to package directions
Salt and black pepper
2 tablespoons olive oil
1 lemon, halved and seeds removed
1 tablespoon balsamic vinegar
- Preheat oven to 400°F. Trim Brussels sprouts and slice in half. Peel sweet potatoes and cut into 1″ cubes.
- In a mixing bowl, toss Brussels sprouts and sweet potatoes in olive oil, pinch of salt, pinch of black pepper, and juice from half a lemon. Transfer to a rimmed baking sheet. Roast for 25 to 35 minutes, until vegetables turn golden brown and are fork-tender. Remove from oven and allow to cook on baking sheet for 10 minutes.
- Transfer vegetables to large mixing bowl and toss with cooked lentils. Add remaining lemon juice. Squeeze the second half of lemon and add the balsamic vinegar, salt and pepper, to taste. Transfer salad to 4 to 6 plates and serve at room temperature.