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
