Mr. Food: Lentil & Vegetable Medley

What You’ll Need

  • 3 sweet potatoes, cut into 1/2-inch chunks
  • 1 tablespoon maple syrup
  • 3 tablespoons vegetable oil, divided
  • 3/4 teaspoon salt, divided
  • 1/2 cup chopped red onion
  • 1/2 cup lentils
  • 2 cups water
  • 8 ounces fresh Brussels sprouts, thinly sliced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 1/4 cup pepitas (shelled pumpkin seeds)

What to Do

  1. Preheat oven to 425 degrees F.
  2. In a medium bowl, combine potatoes, maple syrup, 1 tablespoon oil, and 1/4 teaspoon salt; toss until evenly coated. Place on baking sheet and cook 20 minutes. Toss and continue cooking 15 to 20 minutes more or until softened.
  3. Meanwhile, in a medium saucepan over medium-high heat, heat 1 tablespoon oil until hot; cook onion 5 minutes. Add lentils and water; bring to a boil, cover, reduce heat to low, and simmer 15 minutes or until tender. Drain water.
  4. In same saucepan over medium heat, heat 1 tablespoon oil until hot. Add brussels sprouts and cook 5 to 7 minutes or until sprouts begin to brown.
  5. In a large bowl, combine potatoes, brussels sprouts, lentils, garlic powder, remaining 1/2 teaspoon salt, the pepper, and balsamic vinegar; toss gently. Top with pepitas and serve.