By Ana Maria Salaverry, community health worker
Recipe of the Month: Herb-Roasted Brussels Sprouts, Sweet Potatoes, and Carrots
The colorful combination of Brussels sprouts, sweet potatoes, and carrots makes a wonderful medley of flavor for your dinner table. These vegetables are available through the fall and winter and can be a perfect addition to a holiday meal.
1 pound Brussels sprouts, the ends trimmed
1 pound sweet potatoes, peeled and cut into bite-sized pieces
12 ounces carrots, peeled and cut into bite-size pieces
6 medium garlic cloves, peeled and diced
2 tablespoons fresh thyme leaves
1 teaspoon ground nutmeg
Zest from 1 lemon
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon tamari sauce
1 teaspoon kosher salt
- Heat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the Brussels sprouts, sweet potatoes, and carrots. Sprinkle with garlic, thyme, nutmeg, and lemon zest. Toss to combine.
- In a small mixing bowl combine the olive oil, balsamic vinegar, and tamari. Spoon over the vegetables and using a large mixing spoon, turn the vegetables over in the bowl until coated. Spoon onto prepared baking sheet in one layer.
- Sprinkle with salt and cook for 30-35 minutes until sweet potatoes have a firm but cooked texture.
Tip: Roasted vegetables taste great hot from the oven, cooled to room temperature, or even chilled and added to a salad. This makes them a good choice for making in advance for shared holiday meals.