This post may contain affiliate links. Please read our disclosure policy.
If you’re looking for an easy way to make vegetables irresistible, oven roasting is the secret. These roasted Brussels sprouts, carrots, sweet potatoes, and onions are drizzled with a touch of olive oil, seasoned simply with salt and pepper, and baked until golden brown and caramelized.
The result? A naturally sweet, savory, and satisfying side dish that even veggie skeptics will love.
This colorful mix is perfect for busy weeknights, holiday meals, or anytime you want a healthy, WeightWatchers-friendly side that feels hearty and flavorful without being heavy.
Table of Contents
- Why I Love This Roasted Vegetable Recipe
- Ingredients and Substitutions
- WW Points and Nutrition
- How to Make Roasted Brussels Sprouts, Carrots, Sweet Potatoes and Onions
- Recipe Notes and Variations
- Serving Suggestions
- Storage and Leftovers
- Roasted Brussels Sprouts, Carrots & Sweet Potatoes Recipe
- More Roasted Vegetable Recipes for WW
Why I Love This Roasted Vegetable Recipe
- Easy and Versatile – Minimal prep, one sheet pan, and you can swap in almost any veggies you have on hand.
- Healthy Comfort Food – Packed with fiber, nutrients, and natural sweetness, while still being WW-friendly.
- Family-Friendly – Even Brussels sprouts haters often change their minds after trying them roasted.
- Perfect for Meal Prep – Make a big batch and enjoy all week long alongside your favorite protein or grains.
Ingredients and Substitutions
- Brussels sprouts – Halved (or quartered if large). Fresh works best, but frozen sprouts can be used in a pinch.
- Sweet potato – Peeled and cut into even chunks for tender, slightly caramelized bites.
- Carrots – Peeled and chopped; peeled baby carrots are a quick shortcut.
- Onion – White, yellow, or red all work. Adds depth and sweetness. You can omit if preferred.
- Olive oil – My go-to for roasting, but avocado oil or another neutral oil works too.
- Salt and pepper – A simple seasoning base; try sea salt, kosher, or pink Himalayan.
WW Points and Nutrition
According to my calculations, each serving has about:
- Calories: 78 calories
- WW Points: 1
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.) - Old WW Points: 2 PointsPlus
How to Make Roasted Brussels Sprouts, Carrots, Sweet Potatoes and Onions
Step 1: Prep Your Oven and Pan
Preheat oven to 400°F. Line a large baking sheet (affiliate link) with foil or parchment for easy cleanup.
Step 2: Toss Vegetables
Place all veggies in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated.
Step 3: Spread and Roast
Arrange vegetables in a single layer on the baking sheet (affiliate link). Roast for 30–40 minutes, stirring once or twice, until tender and caramelized.
Recipe Notes and Variations
- Swap the veggies – Try adding broccoli, cauliflower, butternut squash, zucchini, mushrooms, or parsnips.
- Change the seasoning – Italian seasoning, smoked paprika, curry powder, herbs d’ Provence or rosemary all work beautifully.
- Uniform size matters – Keep the veggies cut into similar-sized pieces so they cook evenly.
Serving Suggestions
These roasted veggies are the perfect side dish for:
- Chicken, turkey, pork, or fish.
- Burgers or sandwiches.
- Breakfast or brunch alongside eggs or an omelet.
Storage and Leftovers
- Refrigerator: Store in an airtight container for up to 5 days.
- Reheat: Warm in the oven or air fryer to bring back crispness.
- Freeze: Best enjoyed fresh—freezing can affect texture.
If you enjoy these oven roasted roasted vegetables, you might also like my other Weight Watchers friendly recipes including Roasted Carrots, Sheet Pan Roasted Shrimp and Broccoli, Slow Cooker Roasted Garlic, Slow Cooker Roasted Broccoli and Parmesan Roasted Asparagus
If you’ve made these Roasted Veggies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Roasted Brussels Sprouts, Carrots & Sweet Potatoes
Equipment
Ingredients
- 2 cups halved Brussels sprouts
- 1 medium sweet potato, peeled and cut into 1-inch chunks
- 5 medium carrots, peeled and cut into 1-inch chunks
- 1 medium onion peeled and roughly chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400F degrees.
- Line a large baking sheet with aluminum foil and set aside.
- Place the vegetables in a large bowl. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to combine and coat the vegetables with oil. (Doing this step in a bowl instead of directly on the baking sheet requires much less oil!)
- Tip the vegetables out onto the foil lined baking sheet and spread them out into a single layer.
- Bake until the sweet potatoes and carrots are tender when pierced with a fork and brussels sprouts and onions are golden brown, stirring once or twice, about 30 to 40 minutes.
Notes
(Must be logged into WW on a smartphone or tablet.) 2 PointsPlus (Old plan) 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.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Clean & Delicious video shows how easy it is to roast brussels sprouts in the oven:
More Roasted Vegetable Recipes for WW
- Skillet Roasted Brussels Sprouts with Bacon – a stovetop recipe with smoky flavor.
- How to Roast Garlic in the Oven Video – A versatile, flavor-packed kitchen staple I use in a variety of ways.
- Slow Cooker Brussels Sprouts with Dijon – Tender sprouts with a tangy mustard finish.
- Brussels Sprouts Salad with Mustard Maple Dressing – A lighter, fresh way to enjoy Brussels sprouts.
- Healthy Collard Greens Recipes – More veggie inspiration with classic Southern flavor.
- Parmesan Roasted Asparagus – A lightened up version of an Ina Garten classic.
Sometimes the simplest things are the best. Why I didn’t think of this? Thanks!
I made this, however I must confess I added a very little bit of balsamic vinegar and honey at the end which don’t add too many calories.To die for!! ?
Hi Gale, The additions of a little balsamic vinegar and honey sound delicious! Thanks for taking the time to let us know!! ~Martha
??????????
Loved it! It was so tasty, you almost didn’t need anything else.
Had this for breakfast with some sunny side up eggs on top… delicious!
I love them all. I used Mrs. Dash herb and garlic and drizzled olive on..
Absolutely delicious!. Have served this recipe at a recent gathering, printed off the recipe for 4 people. A hit!
Martha, will it work with frozen Brussels sprouts?(I do have the fresh carrots, sweet potato and onion)
This recipe sounds wonderful, can’t wait to make it!
Thank you !