Roasted Brussels Sprouts, Carrots & Sweet Potatoes

4.94 from 15 votes

Roasted Brussels Sprouts, Carrots & Sweet Potatoes

A simple and delicious combination of Brussels sprouts, sweet potatoes, carrots and onions roasted with olive oil, salt and pepper.

Prep Time20

Cook Time40

Total Time1

Course: Side Dish

Cuisine: American

Keyword: oven roasted brussels sprouts, oven roasted vegetables, slow roasted veggies

Servings:

Author: Martha McKinnon | Simple Nourished Living

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

Serving size: 1/6th recipe

WW Points: 1

Check the WW Points for this recipe and track it in the WW app.
(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