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Preheat oven to 425F. Line an extra large baking sheet with parchment paper.
Combine sweet potatoes, Brussels sprouts, oregano, thyme, rosemary, 2 tbsp olive oil, and a big pinch of salt and pepper in a medium bowl. Spread onto prepared baking sheets and roast for 25 minutes, tossing halfway.
Heat 1 tsp olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add lentils and water. Bring to a boil then reduce heat to low and simmer until tender, about 15-20 minutes. Season with another pinch of salt and drain any excess water. Return to pot.
Meanwhile, make dressing.
Add veggies to cooked lentils and stir to combine. Drizzle on balsamic dressing to taste. Serve garnished with goat cheese and pepitas.