Roasted Brussels Sprouts, Carrots, Sweet Potatoes and Onions
This dish proves that good food can be simple and delicious. Chopped brussels sprouts, carrots, sweet potatoes, carrots, and onions drizzled with olive oil, sprinkled with salt and pepper and roasted until tender. That’s all there is to it.
If you have never roasted vegetables or don’t do it often, I encourage you to make it a habit. Even people who claim that they don’t like vegetables, have been known to change their minds after sampling them roasted. Brussels sprouts are a great example. I’ve turned lots of brussels sprouts haters into lovers, just by suggesting that they give roasting a chance.
Most any vegetable – from asparagus to zucchini – can be roasted on it’s own with delicious results. But something magical happens when you mix a variety of them together. This combination of sweet, savory, soft and crunchy is a wonderful example. Last night, I simply tossed together my recent Farmer’s Market finds to accompany our turkey burgers .
The burgers were good but these luscious roasted vegetables stole the show.
If you want a delicious way to eat more vegetables, you owe it to yourself to try roasting.
Roasted Brussels Sprouts, Carrots, Sweet Potatoes, and Onions
Recipe type: Side
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 4 to 6
A simple & delicious combination of brussels sprouts, sweet potatoes, carrots and onions roasted with olive oil, salt and pepper
Preheat your oven to 400 degrees.
Line a large baking sheet with aluminum foil.
Place the vegetables on the baking sheet.
Drizzle with olive oil and sprinkle with salt and pepper.
Toss to coat the vegetables with oil and then spread them out evenly in the pan.
Bake until the sweet potatoes and carrots are tender and brussels sprouts and onions are golden brown, stirring once or twice, about 30 to 40 minutes.
Nutrition & Cooking Notes
Nutritional Estimates Per Serving (1/6th of recipe): 78 calories, 3 g fat, 13 g carbs, 4 g fiber, 2 g protein and 2 WW PointsPlus Value.
This recipe doesn’t need to be followed exactly. Use whatever combination works best for you – fewer carrots, more sweet potato; more brussels sprouts and skip the sweet potato. (You get the idea. Use what you have and what you like.)