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!