Hearty Sweet Potato, Lentil and Brussels Sprouts Salad - Healthy Pantry

Ingredients

• 1 pound Brussels sprouts
• 3 cups of sweet potatoes, peeled and cubed
• 16 ounces lentils, cooked according to package directions
• Salt and black pepper
• 2 tablespoons olive oil
• 1 lemon, halved and seeds removed
• 1 tablespoon balsamic vinegar
• Preheat oven to 400°F. Trim Brussels sprouts and slice in half. Peel sweet potatoes and cut into 1″ cubes.