Sweet Potato Brussel Sprouts with a 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.

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Prep Time 5

Cook Time 25

Course dinner, Side Dish

Servings 6

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.

Keyword Brussel Sprouts, purple sweet potato, sweet potato, vegan, Vegetarian, Veggie side