Garlic Herb Roasted Sweet Potatoes and Brussels Sprouts and Lentils and Chickpeas

Garlic Herb Roasted Sweet Potatoes and Brussels Sprouts combined with hearty lentils and chickpeas create a deliciously wholesome dish that is both satisfying and nutritious. This vibrant medley is perfect for a comforting kosher dinner with a touch of gourmet flair.

Ingredients

• Sweet potatoes - 2 medium (about 400g)
• Brussels sprouts - 200g
• Cooked lentils - 1 cup (about 200g)
• Canned chickpeas - 1 cup (about 240g), drained and rinsed
• Olive oil - 3 tablespoons
• Garlic - 4 cloves, minced
• Fresh rosemary - 1 tablespoon, chopped
• Fresh thyme - 1 tablespoon, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and cube the sweet potatoes into bite-sized pieces.
3. Trim the ends of the Brussels sprouts and cut them in half.
4. In a large mixing bowl, combine the sweet potatoes and Brussels sprouts with olive oil, minced garlic, rosemary, thyme, salt, pepper, and paprika. Toss until evenly coated.
5. Spread the mixture on a baking sheet in a single layer.
6. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and golden brown, tossing halfway through.
7. While the vegetables are roasting, prepare the lentils and chickpeas by mixing them in a bowl with lemon juice, a pinch of salt, and pepper.
8. Once the vegetables are done, remove them from the oven and gently fold in the lentils and chickpeas until combined.
9. Serve warm, garnished with additional herbs if desired.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 75 g
• Fiber: 18 g
• Sugar: 8 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes, boosting immune health.
• High in fiber from lentils and chickpeas, promoting digestive health.

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