Zesty & Spicy Roasted Brussels Sprouts & Sweet Potatoes

I love Brussels sprouts. I typically roast them with different spices, or add shallots, bacon, balsamic vinegar, or a fried egg on top. Go ahead and type "Brussels sprouts" in the search box to the right and you'll find many ideas.

This time around, I decided to make Zesty & Spicy Roasted Brussels Sprouts & Sweet Potatoes.
I love the combination of bright green Brussels sprouts with the orange sweet potatoes. If you are not a fan of sweet potatoes, go ahead and use regular potatoes.

Before I give you my recipe, I wanted to give a shout out to Blue Ridge Cutting Board Company--I bought one of their boards at a holiday market in DC over the weekend and absolutely love it. It is incredibly smooth, and the knotty wood is gorgeous. There is no way I will use a knife on this board: it's too pretty for that. Instead, you'll see it in some of my photographs on this blog.

Zesty & Spicy Roasted Brussels Sprouts & Sweet Potatoes

Ingredients
Olive oil
2 pounds Brussels sprouts, trimmed and halved
4 small sweet potatoes, peeled, sliced into 1/4 inch medallions
salt & pepper
zest & juice of 1 lemon {reserve the zest for the last step}
2 tablespoons Mrs. Dash Southwestern Chipotle seasoning

Directions
1. Preheat the oven to 425F.
2. In a large bowl, mix together Brussels sprouts, sweet potatoes, salt & pepper, lemon juice and Southwestern Chipotle seasoning.
3. Line two cookie sheets with aluminum foil. Distribute the vegetables between two sheets, making sure the vegetables do not overlap.
4. Roast Brussels sprouts and sweet potatoes for 30-35 minutes, occasionally shaking them up.
5. Before serving, drizzle the vegetables with a bit more olive oil and mix in lemon zest.

And now on to the photographs :)

How do YOU like to eat Brussels sprouts?