Herb Roasted Garlic Brussels Sprouts, Sweet Potatoes and Carrots

A flavorful medley of Herb Roasted Garlic Brussels Sprouts, Sweet Potatoes, and Carrots, perfect as a side dish.

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Prep Time 15

Cook Time 35

Total Time 50

Course Side Dish

Cuisine American

Servings servings

Calories 171 kcal

Equipment

Oven
baking sheet
Mixing bowl

Ingredients

Vegetables

1 pound Brussels Sprouts the end trimmed and cut 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 ½-inch thick

Flavorings

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

Sauces and Seasoning

2 tablespoons Olive Oil
1 tablespoon Balsamic Vinegar
1 teaspoon Tamari sauce traditional soy sauce may be substituted
1 teaspoon Kosher Salt

Instructions

Cooking Instructions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the Brussels 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

Serving: 1servingCalories: 171kcalCarbohydrates: 29gProtein: 4gFat: 5gSodium: 544mgPotassium: 742mgFiber: 6gSugar: 8gVitamin A: 20800IUVitamin C: 71.4mgCalcium: 81mgIron: 1.9mg

Keyword Carrots, Fall Vegetables, Healthy Side Dish, Herb Roasted Garlic Brussels Sprouts, Roasted Vegetables, sweet potatoes

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