Now this is a pan full of flavor. This is the dish to try if you are convinced you don’t like brussels sprouts. I wanted to call this, Roasted Winter Vegetables, but that’s not very descriptive. It does, however, describe how it makes me feel. A warm comforting vegetable dish and it’s exactly what I need in the middle of winter.
I won’t lie, brussels sprouts are a little bit of a pain to prep and I am not a total fan of peeling sweet potatoes, but it’s a necessary evil when you want good food. I added a little butter and rosemary sauce to toss the veggies in when they come out of the oven.
For me, these are the veggies that go with everything. The sweet potatoes and carrots have a sweet, almost sugary flavor when they are roasted and the brussels sprouts turn a little nutty. Rosemary is the perfect complement to all 3 and adding a little fat brings satiety and richness for you.
Let’s talk nutrition. If you’re living without any type of media whatsoever, first of all, you probably won’t be reading this post, but then you also wouldn’t know that carrots and sweet potatoes are the jackpot for vitamin A. Brussels sprouts have high amounts of vitamin K (blood clotting) and vitamin C (immunity) and I should probably mention almost next to nothing in calories.
Try this, you won’t be disappointed.
- 1 medium to large sweet potato, peeled and cut into 1 inch cubes
- 2 medium to large carrots, washed and cut into 1 inch pieces
- 2-3 cups of brussels sprouts, outside stems removed and cut in half
- 2 Tablespoons extra virgin olive oil
- ½ teaspoon salt
- 2 Tablespoons butter
- 2 Tablespoons chopped fresh rosemary
- pinch of salt (optional - if using unsalted butter)
- Preheat oven to 425ºF or 220ºC
- Prepare all vegetables according to the ingredient list above
- Arrange on baking sheet and drizzle with olive oil and salt, toss
- Place in oven and bake for 25-30 minutes, stirring once halfway so the brussels sprouts don't burn
- Remove from oven when veggies are soft and golden brown
- In a small saucepan, melt butter and rosemary together and toss with the vegetables while they are still hot