Roasted Sweet Potatoes and Brussels Sprouts
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.
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.