Roasted Sweet Potato Brussel Sprouts with a Lemon Honey Vinaigrette
Brussel sprouts are among our delicious and decadent vegetables list. Their buttery flavor and hardy texture makes it a great healthy side to balance out a good hearty main dish. What about sweet potatoes? Sweet potatoes are among the healthiest of foods we can eat. What’s more, purple sweet potatoes are even healthier than their orange counterparts.
Roast the two together, and you get a dish with an amazing pop of color as well as wholesome flavors, all while being great for your gut and lying low on the glycemic index. Plus, it’s a beautiful dish to present at any potluck, or for when guests come over.
Alas, they’re still just roasted vegetables though, you say … Until you add the lemon honey vinaigrette!
This is our Sweet Potato Brussel Sprouts Roast with a Lemon Honey Vinaigrette recipe, combining the roasted butteriness of brussel sprouts and the earthiness of sweet potatoes, lightly drizzled with the citrusy zing of a lemon honey vinaigrette.
combining the roasted butteriness of brussel sprouts and the earthiness of sweet potatoes, with a citrusy zing
Recipe Notes
TOTAL TIME: 5 min prep. to cut the vegetables, and 25 min. in the oven.
SERVES: 6-8
EQUIPMENT: A baking sheet
Ingredients (for the roasted veggies)
- Purple sweet potato, 1, roughly 1/4-in. chunks, basically about the same size as the quatered brussel sprouts (you want to make sure they cook evenly, so same size is key)
- Brussel sprouts, 5-6 handfuls, quartered
- Oil, salt, and pepper
Ingredients (for the lemon honey vinaigrette)
- Lemon, 1 wedge (meyer lemon preferred, but any lemon will do)
- Honey, 1 tbsp
- Oil, light drizzle so about …1-2 tbsp
- Salt and pepper, just a dash
Instructions
- Pre-heat oven to 425 degrees F
- Toss the brussel sprouts and sweet potatoes directly in the baking sheet pan (yes, let’s reduce the number of dishes to wash by skipping straight to mixing IN the baking sheet :D)
- Drizzle and coat vegetables with oil, and sprinkle with salt and pepper to taste, and carefully mix all together, making sure the brussel spouts and sweet potatoes are coated. Take a taste/lick the wooden spoon to taste if salty enough. Add more salt and pepper, if needed.
- Put in oven at 425 degrees F for 25 minutes
- While the veggies roast, grab a separate bowl to whisk together the lemon honey vinaigrette
- Squeeze lemon, and add honey to a small bowl
- Drizzle in the oil, dash in salt and pepper to taste, and “whisk” together (I use chopsticks or a fork)
- Take brussel sprouts and sweet potatoes out of the oven.
- Plate the roasted brussel sprouts and sweet potatoes, and drizzle the lemon honey vinaigrette evenly over.
Pop of color and flavor
Kitchen Notes
Purple makes this dish stand out to the eye. You can totally use orange or white sweet potatoes, but the purple ones are what this dish stand out. So get the purple sweet potato if you can!
Make sure the brussel sprouts and sweet potatoes are cut in similar size chunks (about 1/4-in.) to ensure that they cook evenly in the oven.
The lemon honey vinaigrette adds a sweet zing of flavor to complement the roasted veggies. Without it, the roasted veggies will just be plain roasted vegetables (boring!). But with this lemon honey vinaigrette drizzeled over, you’ll have a pop and zing of flavor to make these roasted veggies stand out.
Goes Great With...
This Roasted Sweet Potato Brussel Sprouts with a Lemon Vinaigrette dish is a great, healthy side to those heartier main dishes.
Pair with some chicken. Chicken and roasted veggies … Oh, stop it. Can a meal be any more balanced? Here are our favorite chicken dinner recipes, all super easy to make:
- Meyer Lemon Rosemary Chicken – For something aromatic, buttery, and juicy
- Thyme Lemon Garlic Chicken – Just 6 simple ingredients, for bold garlicy and lemony flavor
- Savory Plum Chicken – Basically like BBQ! Try our savory plum chicken recipe.
In the mood for some soup, instead? Check out these classic, bold soups of ours:
- Miso Pumpkin Soup – if you’re going for more veggies, this one’s pure squash
- Hot and Sour Soup – For a classic Chinese soup that’s, well, hot and sour – vegetarian-style
- Tom Kha – A lemongrass coconut soup that is a Thai classic, and pungent and fragrant
- Hearty Chili – Of course, the American classic. Nothing beats a bowl of chili. Wouldn’t you agree?
Sweet Potato Brussel Sprouts with a Lemon Honey Vinaigrette
Equipment
- 1 baking sheet
Ingredients
For the Roasted Vegetables
- 1 sweet potato purple, preffered. 1/4-in. chunks, same as brussel sprouts quartered
- 5-6 handfuls brussel sprouts quartered
- oil enough to coat
- salt and pepper to taste
For the Lemon Honey Vinaigrette
- 1 wedge lemon meyer preferred, but any lemon will do
- 1 tbsp honey
- 1-2 tbsp oil
- salt and pepper a few dashes
Instructions
- Preheat oven to 425 degrees F
- Toss the brussel sprouts and sweet potatoes directly in the baking sheet pan (yes, let's reduce the number of dishes to wash by skipping straight to mixing IN the baking sheet :D)
- Drizzle and coat vegetables with oil, and sprinkle with salt and pepper to taste, and carefully mix all together, making sure the brussel spouts and sweet potatoes are coated. Take a taste/lick the wooden spoon to taste if salty enough. Add more salt and pepper, if needed.
- Put in oven at 425 degrees F for 25 minutes
- Lemon Honey Vinaigrette Time!!! While the veggies roast, grab a separate bowl to whisk together the lemon honey vinaigrette
- Squeeze lemon, and add honey to a small bowl
- Drizzle in the oil, dash in salt and pepper to taste, and "whisk" together (I use chopsticks or a fork)
- Take brussel sprouts and sweet potatoes out of the oven. Brussel sprouts should be a light golden brown, and sweet potatoes should be cooked through (when poked at with fork).
- Plate the roasted brussel sprouts and sweet potatoes, and drizzle the lemon honey vinaigrette evenly over.
Enjoy! Wabi Sabi!
Let me know what you think!
Did you try this recipe? Leave a comment or share, and let me know what you think. Happy simple, tasty eats!
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