Wash and dry all produce. Preheat oven to 425 degrees. Peel and cut sweet potato into 1/2-inch cubes. Halve, peel, and finely chop red onion. Trim, halve, and thinly slice Brussels sprouts into shreds.

Combine sweet potatoes, Herbes de Provence, 1 tsp honey, a large drizzle of olive oil, and a pinch of salt and pepper in a medium bowl. Spread onto a foil-lined baking sheet, and roast 11-13 minutes. Toss and roast until golden brown, another 11-13 minutes.

Heat a drizzle of olive oil in a medium pot over medium heat. Add onion and toss until softened, 4-5 minutes. Add lentils, stock concentrate, and enough water to cover lentils by 2 inches. Bring to a boil, then reduce to a low simmer until tender, 15-20 minutes.

Add a large pinch of salt to lentils for the final 5 minutes. Drain, return to pot, and cover to keep warm. Heat a drizzle of olive oil in a medium pan over medium heat. Add Brussels sprouts and toss until slightly golden brown, 4-5 minutes. Season with salt and pepper.

Whisk together balsamic vinegar and a large drizzle of olive oil in a large bowl. Season to taste with salt and pepper. Toss in lentils, Brussels sprouts, and roasted potatoes. Season to taste with salt and pepper.

Serve topped with a sprinkle of feta cheese and pepitas. Enjoy!