Description

This oven roasted vegetables recipe is a vibrant and healthy medley of fresh Brussels sprouts, sweet potatoes, carrots, and baby potatoes, seasoned with a fragrant blend of fresh and dried herbs including sage, thyme, rosemary, oregano, basil, and parsley. Perfectly roasted to tender crispness, this dish makes a delightful side that complements any meal with color, flavor, and nutrition.

Ingredients

Scale

Vegetables

2 cups fresh Brussels sprouts, rinsed, trimmed, and cut in half
1 large sweet potato, peeled and cut into 2-inch pieces
4 large carrots, peeled and cut into 2-inch pieces
1 pound baby potatoes

Seasonings and Herbs

¼ cup olive oil
3 garlic cloves, pressed or minced (or ¾ teaspoon garlic powder)
4 fresh sage leaves, minced or 1 ½ teaspoons dried sage
5 thyme sprigs, leaves removed (or 1 teaspoon dried thyme)
2 six-inch sprigs rosemary, leaves removed and minced (or 1 teaspoon dried rosemary)
3 stems fresh oregano
A handful fresh basil, minced
A handful fresh parsley, minced plus extra for garnish
Salt, to taste
Pepper, to taste

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Instructions

Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it reaches the ideal roasting temperature for crisp and tender vegetables.
Prepare Vegetables and Herbs: Rinse, trim, and cut the Brussels sprouts in half. Peel and chop the sweet potato and carrots into 2-inch pieces. Rinse the baby potatoes. Mince the fresh herbs as directed.
Prepare Baking Sheets: Line two baking sheets with parchment paper or aluminum foil to prevent sticking and to facilitate easy cleanup.
Mix Vegetables with Oil and Seasoning: In a large bowl, toss the prepared vegetables with olive oil, garlic, sage, thyme, rosemary, oregano, basil, parsley, salt, and pepper. Stir thoroughly to ensure all pieces are evenly coated. Taste a small amount of the seasoning and adjust salt and pepper as needed. Alternatively, you can toss the vegetables with the seasonings directly on the baking sheet using your hands to reduce dishwashing.
Arrange Vegetables: Spread the vegetables on the prepared baking sheets ensuring they have plenty of space around each piece for even roasting and browning.
Roast Vegetables: Roast the vegetables for 15 minutes. Then rotate the baking trays 180 degrees and stir the vegetables gently to promote even cooking. Continue roasting for an additional 10 minutes or until the vegetables are tender on the inside and crispy on the edges.
Cool and Serve: Remove the trays from the oven and allow the vegetables to cool slightly before serving. Garnish with extra fresh parsley for a burst of color and flavor.

Notes

You can substitute dried herbs with fresh ones at roughly three times the quantity if desired for stronger flavor.
Ensure vegetables are cut into similar-sized pieces to promote even cooking.
For a vegan option, this recipe is naturally vegan as written.
Feel free to add other root vegetables like parsnips or beets for variety.
Using parchment paper or foil helps in easy cleanup and prevents sticking but isn’t mandatory if you prefer to oil the pans directly.
Can be served as a side dish or tossed with grains or salad greens for a wholesome meal.