Go Back
+ servings
brussels sprouts sweet potatoes and carrots

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 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 171kcal
Author Toni Dash


  • 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


  • 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.


Calories: 171kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 544mg | Potassium: 742mg | Fiber: 6g | Sugar: 8g | Vitamin A: 20800IU | Vitamin C: 71.4mg | Calcium: 81mg | Iron: 1.9mg