Hungry All The Time - Vegetables
5 from 4 votes

Roasted Brussels Sprouts, Carrots, Sweet Potatoes, & Onions Recipe

A simple & delicious combination of brussels sprouts, sweet potatoes, carrots and onions roasted with olive oil, salt and pepper.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 6
Calories: 78
Author: Martha | Simple Nourished Living

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.

Recipe Notes

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.)
 
Weight Watchers PointsPlus: *2
Weight Watchers Freestyle SmartPoints: *2
Nutrition Facts
Roasted Brussels Sprouts, Carrots, Sweet Potatoes, & Onions Recipe
Amount Per Serving (1 /6th recipe)
Calories 78 Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 13g4%
Fiber 4g16%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: oven roasted brussels sprouts, oven roasted vegetables, slow roasted veggies