Herb Roasted Garlic Brussels Sprouts Sweet Potatoes and Carrots

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.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 171kcal

Author Toni Dash

Ingredients

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

Instructions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
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.
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.
Sprinkle with the salt and cook for 30-35 minutes until the sweet potatoes have a firm but cooked texture.

Nutrition