The BEST Roasted Vegetables Recipe

roasted vegetables with herbs

If you would have told me that brussels sprouts would be in one of my favorite recipes a few years back, I would have laughed. Note: I didn’t actually try brussels sprouts until I made this recipe as an adult. Am I the only one who never tried these as a kid?? 

But having made and devoured this recipe, I can say with full certainty that brussels sprouts is the ingredient that makes these roasted vegetables rock! That and the sweet potatoes. This healthy but tasty dish is a great Thanksgiving Day or after-Thanksgiving Day side as it requires minimal work (just chopping veggies), little cleanup, and it feeds a bunch. At least it’s supposed to. The hubs and I finished this in about two days when I made it last. Not exactly pros in the self-control department.

So if you’re still wondering what to make for Thanksgiving, give this recipe a shot and let me know what you think!

roasted vegetables with herbs
roasted vegetables with herbs
roasted vegetables with herbs
roasted vegetables with herbs

roasted vegetables with herbs
roasted vegetables with herbs

4 c yellow potatoes, sliced into 1/2″ thick rounds
2 c baby carrots, each carrot sliced in half vertically
1 lb brussels sprouts, sliced in half
4 c sweet potatoes, sliced into 1/2″ thick rounds
1/2 tsp fresh garlic, minced
1/3 c + 2 T olive oil
1/2 tsp salt
1/2 tsp pepper
3/4 T oregano
1 T rosemary
2 tsp herbs de provence (you can sub in dried basil if you don’t have this on hand)

Preheat oven to 400F. Combine chopped and sliced vegetables in a big bowl, Add olive oil and herbs and salt and pepper and use hands to combined well. Once vegetables are coated with olive oil and herbs, spread them out on a baking pan (I used 2). Bake in oven for 30 minutes or until vegetables are tender. 
*slightly adapted from this recipe

roasted vegetables with herbs



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