Roasted Brussels Sprouts, Rutabaga and Cherry Tomatoes

Brussels sprouts, rutabaga and cherry tomatoes roasted until tender and drizzled with a lemon-Aleppo pepper sauce.
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  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 6-8
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1/4 cup fresh lemon juice

2 teaspoons honey

2 teaspoons Aleppo pepper

1 teaspoon dried mint

1/3 cup olive oil

Kosher salt

1 pound large Brussels sprouts, halved

1 rutabaga (3 to 4 pounds), peeled and cut into large dice

1 pint red and yellow grape tomatoes

1/2 cup mint or basil leaves (optional)


  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  2. Whisk together the lemon juice, honey, Aleppo pepper and dried mint in a small bowl. Whisk in the olive oil. Season with salt.
  3. Spread the Brussels sprouts and rutabaga on the lined baking sheet, drizzle with the lemon mixture and season with salt. Roast until softened and just beginning to brown, about 20 minutes.
  4. Add the tomatoes to the baking sheet and stir to combine. Roast until the tomatoes begin to burst, 10 to 12 minutes. Transfer the vegetables to a serving bowl or platter. Garnish with freshly torn mint or basil, if using.