Description
A colorful medley of carrots, Brussels sprouts, red onions, and potatoes roasted to caramelized perfection with fresh thyme and olive oil. Crispy edges, tender centers, and loads of flavor—this easy side dish fits any meal, from weeknight dinners to holiday tables.
Ingredients
2 cups carrots
2 cups Brussels sprouts
1 large red onion
2 cups baby potatoes or Yukon Gold
2 tablespoons olive oil
1 tablespoon fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Cut vegetables into uniform, bite-sized pieces. Halve Brussels sprouts, quarter the onion, and slice carrots and potatoes evenly.
3. Toss all chopped vegetables in a large mixing bowl with olive oil, thyme, salt, and pepper until fully coated.
4. Spread the seasoned vegetables in a single layer on the baking sheet, leaving space between pieces.
5. Roast for 25–30 minutes, flipping once halfway through, until vegetables are golden brown and tender.
6. Remove from the oven and garnish with extra thyme if desired. Serve hot.
Notes
Cut all vegetables the same size to ensure even cooking.
Don’t overcrowd the baking sheet—spread the veggies in one layer for better browning.
Leftovers can be revived by reheating in a hot skillet to restore crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg