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A plate of roasted vegetables including sweet potatoes, carrots, and Brussels sprouts, garnished with herbs and olive oil, serve in a white plate
Olivia

Roasted Vegetables with Sweet Potatoes, Carrots, and Brussels Sprouts

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Roasted vegetables with sweet potatoes, carrots, and Brussels sprouts. A simple plant-forward dish with rich flavor and easy preparation.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish, Snack
Cuisine: American
Calories: 153
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 cups sweet potatoes cubed
  • 2 carrots sliced
  • 2 cups Brussels sprouts halved
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Baking Sheet
Baking Sheet
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05/21/2026 12:00 pm GMT
Baking Sheet

Cooking Instructions
 

  1. Preheat oven to 400°F (200°C).
  2. Place sweet potatoes, carrots, and Brussels sprouts in a bowl.
  3. Add olive oil, thyme, oregano, salt, and black pepper.
  4. Toss until evenly coated.
  5. Spread vegetables on a baking sheet in a single layer.
  6. Roast for 25-30 minutes.
  7. Stir halfway through cooking.
  8. Continue roasting until tender and lightly browned.
  9. Remove from oven.
  10. Garnish with fresh parsley and serve.

Nutrition

Calories: 153kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 70mgPotassium: 512mgFiber: 5gSugar: 5gVitamin A: 15048IUVitamin C: 44mgCalcium: 64mgIron: 2mg

Notes

• Cut vegetables evenly for consistent roasting
• Do not overcrowd the pan for better browning
• Add garlic for extra depth if desired

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