Mr. Food: Lentil and Vegetable Medley

This vegetable side dish is a must-have, especially during the fall season. Our Lentil & Vegetable Medley features a delicious combo of roasted sweet potatoes, sliced Brussels sprouts, hearty lentils, and more. To make it even more flavorful we toss all of these tasty ingredients with some balsamic vinegar.

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

  • Preheat oven to 425 degrees F.
  • 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.
  • 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.
  • 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.
  • 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.