Broiled Sweet Potatoes with Roasted Brussels Sprouts, Carrots, and Leeks

This meal had several firsts. This was the first time I had eaten a leek (Eh, okay.), eaten Brussels sprouts (Delicious! But I had to look up the proper spelling), and broiled a sweet potato (Oh my! Like angels dancing on your tongue.).

Ingredients
Brussels Sprouts
Carrots
Leeks
Sweet Potatoes, Cut into Planks
Olive Oil
Salt & Pepper to Taste
Crushed Red Pepper Flakes

Directions

Roasted Vegetables
Preheat the oven to 400 degrees Fahrenheit
Slice the leeks lengthwise and slice the carrots lengthwise and then in half (One carrot yields four pieces)
Toss the leeks, carrots, and sprouts with olive and salt & pepper and bake for 30-40 minutes
Remove from the oven and drizzle with lemon juice

Sweet Potatoes
Preheat the oven to broil
Slice the potatoes into "planks"; I only peeled the two end pieces since one-half of the potato plank was covered in skin, but you can peel the whole potato if you like.
Brush each side of the potato with olive oil and broil for 5 minutes each side
Remove from the oven and sprinkle with salt and crushed red pepper flakes