Herb Roasted Garlic Brussels Sprouts, Sweet Potatoes and Carrots

Herb Roasted Garlic Brussels Sprouts Sweet Potatoes and Carrots - BoulderLocavore.com

I’m thinking through ideas for Thanksgiving menus and a roasted fall vegetable dish is always a great addition with little effort to prepare.  Cool weather vegetables are naturally loaded with flavor so not much is required to coax that from them.  Roasting is a great way for the vegetables to cook perfectly still retaining a good texture (I can’t take mushy vegetables unless they are mashed potatoes!).  Simple seasonings such as olive oil, and fresh herbs are all that is required to make the dish complete.

Herb Roasted Garlic Brussels Sprouts Sweet Potatoes and Carrots - BoulderLocavore.com

I decided to combine Brussels sprouts, sweet potatoes and carrots largely because they are complimented by similar herbs.  I will confess only since I’ve been a (more recent) adult have I embraced Brussels sprouts, and sweet potatoes for that matter.  The Brussels sprouts, which are essentially tiny cabbages, often fall prey to poor cooking methods leaving them with a pungent aroma and bitter taste.  When roasted however they have almost a nutty overtone and nice bite that I love.

Sweet potatoes have patiently waited for me to come around after a horrifying introduction on Thanksgiving tables of my youth.  The classic Marshmallow Sweet Potato Casserole was almost the nail in the coffin of our potential relationship. I would refer to the ‘orange juice potatoes’ believing that someone had mixed orange juice into the mashed potatoes to both color and flavor them.  They were way too sweet for me.  It was when I began to make them with spicy, smoky flavors in dishes such as Chipotle Sweet Potato Gratin (or this Roasted Sweet Potato Chipotle Soup with Bacon Bits) that I fell in love and I enjoy them now immensely.

Herb Roasted Garlic Brussels Sprouts Sweet Potatoes and Carrots - BoulderLocavore.com

This simple vegetable dish is seasoned with fresh thyme leaves, nutmeg, lemon zest, garlic as well as tamari sauce and balsamic vinegar.  For those unfamiliar with tamari, it’s a gluten-free version of fermented soy sauce.  I find it a bit less salty as well, but that aspect is a bit of splitting hairs.

The vegetables can be prepared ahead of time and sealed in the refrigerator, leaving only the tossing with the seasonings and liquids, and roasting for the day of serving.  Leftover roasted vegetables are great pureed into a soup base or into a pasta sauce such as this one which was made with grilled vegetables.

Herb Roasted Garlic Brussels Sprouts Sweet Potatoes and Carrots - BoulderLocavore.com

Herb Roasted Garlic Brussels Sprouts Sweet Potatoes and Carrots

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 6 servings

Roasted fall vegetables with simple herbs, lemon zest, and garlic always make a deeply flavorful side dish that is easy to prepare. The combination of Brussels sprouts, sweet potato and carrots makes a wonderful medley of flavor as well as a colorful combination to adorn the dinner table.


  • 1 pound Brussels Sprouts; the end trimmed (new cut) and but in half lengthwise if large
  • 1 pound Sweet Potatoes; peeled and cut into bite-size pieces
  • 12 ounces Carrots; peeled and sliced no larger than 1/2-inch thick (if using a very thick carrot, cut the slice into quarters to make pieces bite-size)
  • 6 medium Garlic Cloves, peeled and diced
  • 2 teaspoons Fresh Thyme Leaves (stems discarded)
  • 1 teaspoon ground Nutmeg (freshly grated if possible)
  • Zest from 1 small Lemon
  • 2 tablespoons Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • 1 teaspoon Tamari sauce (if not gluten-free traditional soy sauce may be substituted)
  • 1 teaspoon Kosher Salt


  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, combine the Brussel’s sprouts, sweet potatoes and carrots. Sprinkle with the garlic, thyme, nutmeg and lemon zest; toss to combine.
  3. In a small mixing bowl combine the olive oil, balsamic vinegar, and tamari. Spoon over the vegetables and using a large mixing spoon, turn the vegetables over in the bowl until coated. Spoon onto prepared baking sheet in one layer.
  4. Sprinkle with the salt and cook for 30-35 minutes until the sweet potatoes have a firm but cooked texture.

More great side dishes:

Balsamic Roasted Fall Vegetables with Sumac - BoulderLocavore.com

Spiced Indian Cauliflower and Potatoes {Aloo Gobi} | BoulderLocavore.com

Green Chile Scalloped Potatoes | BoulderLocavore.com



  1. says

    I thought I hated sweet potatoes when I was growing up because of all the nasty marshmallow and brown sugar stuff they put on them. Now that I know how delicious they are plain or with a little butter, I eat them regularly. I never thought about mixing them with brussels sprouts and roasting them! I’ll have to try this recipe! It looks delish!

  2. Kristi says

    I have actually never made Brussels Sprouts for our family. They always look difficult to make for some reason. I just need to try it sometime because your recipe sure sounds and looks good.

    • says

      I agree with you Kristi. Somehow they look differently than all other vegetables and that you could do them ‘wrong’ very easily! I felt the same too. It seemed like there must be some complicated cooking method that would apply only to them! Glad to share that they aren’t all that!

  3. says

    I am a huge fan of Brussel sprouts and roasted is usually how we cook them. We have turned many a hater into a lover of the sprouts with this method. Now if only I could find a taste for the sweet potato…

    • says

      Do you like spicy, southwestern flavors Lori? Adding chipotle is what really sold me. My issue with sweet potatoes and most winter squash is many people prepare with MORE sugar, like brown sugar. So it’s sweet already and then with more sugar added I really dislike it. I love it however with spicy, smoky flavors because they all balance each other. The recipe linked in the post for Sweet Potato Chipotle Gratin is really fantastic if you like those flavors. It might get you over the hump!

    • says

      I’m so glad! There are many who might be making similar sounds out of not loving winter vegetables! I think this recipe can pull people over to the other side of that it’s so good!

  4. says

    This sounds really good. It’s great that you’ve been able to start using sweet potatoes more often. I think this would be a great recipe to introduce to people who have never tried them.

  5. says

    This recipe sounds so good. I like Brussels sprouts, so this is a good vegetarian dish for me. I’m making our “rest of November” dinner list, so I expect to try it soon.

  6. says

    I forgot how much I love brussel sprouts! I must try this recipe, looks like something that I should get the kids eating so they are having another healthy option!

  7. says

    I didn’t grow up eating brussel sprouts and now I love them because they are everywhere – kinda trendy and I’m so glad! We use an air fryer instead of an oven so I’ll have to add the carrots and sweet potatoes with it next time, looks pretty and delicious!

  8. Rachelle says

    I am always looking for new ways to get my daughter to eat veggies, and this looks like a dish she would love! I think I’m going to make it for thanksgiving!

Leave a Reply

Your email address will not be published. Required fields are marked *