Ingredients
Equipment
Method
Instructions
- Preheat and clear the work area. Heat the oven to 425°F with a rack near the middle. Set out the rimmed pan, spatula and a heatproof landing area. Drain the lentils and prepare the vegetables before you start so later additions can go in without rushing.
- Season the sweet potato. Toss the three-quarter-inch cubes with 1 tablespoon olive oil and half of the paprika. Spread them on the pan in one layer, with a flat cut face against the metal where possible. Leave space between pieces rather than collecting them into a thick central pile.
- Roast the first stage. Cook the sweet potato for 16–18 minutes. Lift one large cube to inspect its underside and check whether its center is beginning to soften. If the pieces are unusually large and still very hard, give them a little more head start before adding broccoli.
- Coat and add the broccoli. Toss the small florets with the remaining tablespoon of oil, remaining paprika, garlic powder, and salt and pepper to taste. Add them to the spaces on the tray. Gently turn potato cubes that are browning on the bottom, then make sure the florets are not stacked over them.
- Roast for another 10 minutes. Check a thick broccoli stem and a large sweet potato cube. The vegetables should be progressing toward their finished texture. If the tray is crowded, split the food between two pans rather than stirring a pile repeatedly and expecting it to brown evenly.
- Fold in the lentils. Scatter the drained, blotted canned lentils over open areas and gently turn once so they meet a little of the oil and seasoning on the vegetables. Use the broad spatula to lift and fold rather than pressing down on the softened lentils.
- Finish the final stage. Roast another 5–7 minutes, just until the lentils are thoroughly hot, the potato centers are soft, and the broccoli stems are tender with slight resistance. If a few potato cubes remain firm, remove the finished broccoli and lentils to a clean dish and give only those cubes more time.
- Season the finished tray. Remove the pan and drizzle the tablespoon of lemon juice over the food. Fold gently, taste a spoonful containing lentils and vegetables, and adjust the salt and pepper if needed. Spoon into shallow bowls or serve as a side while warm.
Notes
- Yield and timing: One batch makes 2–3 light mains with a grain or 3–4 small sides. Allow 10–15 minutes to prepare and 31–35 minutes for the stated roast stages, up to 40 minutes if needed. Total: approximately 45–55 minutes.
- Pan and cuts: Use an 18-by-13-inch rimmed sheet at 425°F (220°C). Cut sweet potato into ¾-inch cubes and keep broccoli florets small. Use a second sheet if the ingredients overlap heavily.
- Three additions: Roast sweet potato for 16–18 minutes, add broccoli for 10 minutes, then add drained canned lentils for 5–7 minutes. Divide the oil equally between potato and broccoli, and divide the paprika into two ¼-teaspoon portions.
- Doneness: Check a large potato center and a thick broccoli stem. Lentils should be hot and moist, not dried into crumbs. Remove finished components if larger potato pieces need longer. Finish with lemon off heat.
- Leftovers: Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3–4 days and reheat to 165°F (74°C). FoodSafety.gov storage guidance.