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.
1poundBrussels Sprouts; the end trimmed(new cut) and but in half lengthwise if large
1poundSweet Potatoes; peeled and cut into bite-size pieces
12ouncesCarrots; 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)
6medium Garlic Cloves, peeled and diced
2teaspoonsFresh Thyme Leaves(stems discarded)
1teaspoonground Nutmeg(freshly grated if possible)
Zest from 1 small Lemon
1teaspoonTamari sauce(if not gluten-free traditional soy sauce may be substituted)
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.