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.