Roasted sweet potatoes, carrots, and Brussels sprouts make a colorful vegetable side dish with sweet, earthy flavors and lightly browned edges. Olive oil, dried thyme, and oregano coat the vegetables before roasting, and fresh parsley adds a bright finish.
The key is preparing the vegetables so they become tender at a similar time and spreading them in a single layer. Give them enough space for browning, then stir halfway through cooking. Check the sweet potatoes and carrots for tenderness before removing the tray from the oven. Serve alongside a main dish, or add to a grain bowl with beans or lentils.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Roasted Vegetables with Sweet Potatoes, Carrots, and Brussels Sprouts
Sweet potatoes, carrots, and Brussels sprouts roasted with olive oil, thyme, and oregano until tender and lightly browned, then finished with fresh parsley.
Ingredients
Equipment
Baking Sheet
Cooking Instructions
- Preheat oven to 400°F (200°C).
- Place sweet potatoes, carrots, and Brussels sprouts in a bowl.
- Add olive oil, thyme, oregano, salt, and black pepper.
- Toss until evenly coated.
- Spread vegetables on a baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are lightly browned and the sweet potatoes and carrots are easily pierced with a fork. If needed, continue roasting until tender.
- Remove from oven.
- Garnish with fresh parsley and serve.
Nutrition
Notes
• Cut the sweet-potato cubes evenly and keep the carrot slices consistent in thickness. Large pieces may need longer than the stated roasting time.
• Trim the Brussels sprouts and halve them. Cut unusually large sprouts into quarters so they cook more evenly.
• Dry washed vegetables before tossing with oil, especially the Brussels sprouts, to encourage browning.
• Spread the vegetables in a single layer with space between the pieces. Divide between baking sheets if the tray is crowded.
• Check the sweet potatoes and carrots with a fork before serving. Browning alone does not mean the centers are tender.