I roasted these sweet potatoes and brussels sprouts until they were tender and slightly charred, then I mixed them with this delicious homemade lemon vinaigrette that pairs absolutely perfectly with them. The vinaigrette really balances out any leftover bitterness in the brussels sprouts and brings so much life to these sweet potatoes. This vegetable recipe is perfect as a holiday side dish or a casual weekly meal prep.

Roasted Brussels Sprouts and Sweet Potatoes with Lemon Vinaigrette

Roasting Brussels Sprouts and Sweet Potatoes

Something magical happens to both brussels sprouts and sweet potatoes when they are properly roasted with a little oil, salt, and garlic. Of course, there are plenty of things you can add to that but just on a simple level, that is all you really need to bring out the delicious flavor of these roasted brussels sprouts and sweet potatoes.

To be honest, my favorite way to enjoy these two vegetables is with some bacon, but that can get kind of boring and I am always looking for new ways to prep some roasted vegetables for meal prep or when I host a holiday. For this recipe I made a delicious lemon vinaigrette to pair with these roasted vegetables and it came out so good. I can’t wait for you to make this too and enjoy it like I did.

Lemon is such a fresh flavor and by pairing it with a little maple and mustard, it really brings all the flavors together nicely. This recipe is perfect for the spring with its big burst of lemon flavor. Lemon is also a great flavor when you are trying to balance out something salty or bitter.

Lemon Vinaigrette

A lemon vinaigrette is really easy to make. You just need a few ingredients:

lemons
yellow mustard
maple syrup
garlic
olive oil
seasoning(salt, pepper, italian seasoning or garlicky seasoning)

This vinaigrette is light and fresh and would make an excellent salad dressing as well. I like adding it to my roasted sweet potatoes and brussels sprouts because it puts a spring-like spin on vegetables that are normally eaten during the Fall. I love making fun seasonal vegetable dishes. It makes me excited to eat all of my vegetables and that is a habit I want to keep. Here are two other of my newest seasoning vegetable recipes: Roasted Asparagus with Parmesan and Smashed Broccoli Parmesan.

How to make Roasted Sweet Potatoes and Brussels Sprouts

Ingredients

14 oz brussels sprouts Look for smaller sized ones
2 sweet potatoes Medium Size
1/4 cup lemon juice I used 1.5 lemons
2 cloves garlic minced
1 tsp yellow mustard
1/4 cup olive oil plus an additional 1 tbsp
1/2 tbsp maple syrup
1/4 tsp Italian seasoning blend something with garlic, oregano, and a little red pepper flakes
1/2 tsp sea salt divided into 1/4 + 1/4
black pepper

Instructions

Cut your brussels sprouts and sweet potato into similar sized pieces. This will ensure they cook evenly.
Preheat the oven to 400F
Line a baking sheet with parchment paper and your vegetables, followed by 1 tbsp of olive oil, 1/4 tsp sea salt, and some black pepper. Flip your brussles sprouts so that the cut side is facing down. Bake for 30 -35 minutes or until the sweet potatoes are browning.
Make your lemon vinaigrette by combining the remaining ingredients in a small bowl. Add the oil last and drizzle it into the mixture slowly while whisking.
Once the vegetables are done roasting, let them cool slightly on the baking sheet and then add your lemon vinaigrette on top.