Sweet potatoes, Brussels sprouts and lentils is a wholesome, hearty combination that makes a powerhouse side or vegetarian main dish!
My mom likes to spoil me with veggies when I come over for dinner. She gets me.
I’m a veggie freak. The more, the better. The less fussed over, the better. Sometimes she’ll do a huge pan of roasted mixed vegetables - always a crowd pleaser!
And one night, she made me this delightful mixture of sweet potatoes, Brussels sprouts and lentils.
I frequently combine roasted sweet potatoes and Brussels sprouts.
They just go together in my book. (See also this turkey sausage, sweet potatoes and Brussels sprouts skillet.)
When I'm solo for dinner, I’ll often roast sweet potatoes and Brussels sprouts on a big sheet pan and call it a meal. I’m a happy lady!
(My best friend just shakes her head and says I have the weirdest cravings when I text her the photos.)
For this version though, my mom roasted the sweet potatoes, sautéed the Brussels sprouts, and then added in some cooked lentils.
A whole new level here, folks. It was delicious!
I believe we had some grilled pork or fish as well that night, but this was the star of the show in my mind! I just kept going back for more.
I cannot leave a veggie uneaten. It would be wrong.
And now I make this regularly at my house.
I try to keep some cooked lentils on hand in the fridge or freezer to speed up the process.
I make the whole batch of lentils at once (which is a lot easier than you might think) and store the extras in bags to add to dishes when needed.
You can also just toss some lentils with herbs and Parmesan cheese for an easy side dish.
I tell my kids the lentils are sprinkles. They’re not fooled but they burst out with giggles and dive in for a few bites at least. I call that a win!
Hope you dive in, too!
Enjoy!
XO,
Kathryn
Sweet Potatoes, Brussels Sprouts and Lentils
Ingredients
For the sweet potatoes:
- 2 sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the lentils:
- ½ cup dry lentils
- 4-5 cups water
- ¼ teaspoon kosher salt
For the Brussels sprouts:
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Make the sweet potatoes. Preheat the oven to 400.
- Combine the sweet potatoes, olive oil, salt and pepper in a bowl (or if you’re lazy like me, right on the baking sheet) and toss well to combine. Spread in an even layer on the baking sheet and roast for 30 minutes, stirring after 20 minutes.
- Meanwhile, get the lentils going. If you’re making from dry, combine ½ cup of rinsed and picked over lentils and 4-5 cups of water in a large pot. Bring to a rapid boil, then reduce heat to low and let simmer very gently for 20-30 minutes. Start testing after 20 minutes - the lentils are ready when they are tender and no longer crunchy. Drain the lentils and sprinkle with ¼ teaspoon kosher salt. You may end up with a little more than the 1 cup needed here. Sprinkle them on something else later in the week!
- While the sweet potatoes and lentils are cooking, prep and cook the Brussels sprouts. Heat olive oil in a large saute pan over medium-high heat.
- Add Brussels sprouts and cook for about 10 minutes, or until tender, stirring occasionally.
- Add salt and pepper and crushed red pepper flakes, if using. Taste to adjust the seasonings, cook for another minute and turn off the heat.
- Bring it all together: Mix the cooked sweet potatoes and Brussels sprouts together in a large bowl - or just add one to the other pan. So lazy here. Then top with the lentils and serve!
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