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)
Directions1.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.