Roasted Broccoli, Arugula and Lentil Salad

INGREDIENTS

• 1 1/2 pounds broccoli
• 3/4 pound brussels sprouts (or more broccoli)
• olive oil
• 1/2 cup black beluga lentils (or green/Puy lentils), picked through and rinsed
• several handfuls arugula
• 1/2 cup freshly shredded Parmesan cheese
• 2 tablespoons olive oil
• 1/2 lemon, juiced
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• pinch red pepper flakes
• sea salt and ground pepper