Peel and chop the sweet potatoes, onions, and regular potatoes. Wash and trim the Brussels sprouts. Lay the vegetables on a baking sheet in a single layer
Combine the olive oil, balsamic vinegar, brown sugar, and salt & pepper in a bowl. Reserve a tablespoon or 2 for later.
Pour the oil and seasoning mix over the vegetables, and using your hands mix it so all of the vegetables are covered evenly.
Bake for 30 minutes, or until your vegetables are tender, and brown. You may need to increase your cook time by 15 minutes.
Cool, then drizzle with the reserved vinaigrette, and sprinkle with feta and serve!
Store in a covered container in the refrigerator for up to 4 days
I often add bell peppers, butternut squash and beets to this mix.
If you are looking for a simpler recipe, just leave out the dressing.