Table of Contents
Roasted vegetables are the heart of many comforting, healthy dishes, and Balsamic Roasted Carrots Brussels Sprouts and Sweet Potatoes are no exception. This dish takes three humble ingredients and elevates them with the sweetness of honey, the tang of balsamic vinegar, and the savory depth of garlic. Roasting the vegetables allows their natural sugars to caramelize, creating a delightful balance between savory and sweet. This recipe is not only delicious, but it is also packed with nutrients that promote overall health.
If you’re looking for a side dish that is easy to prepare, nutritious, and full of flavor, then look no further than Balsamic Roasted Carrots Brussels Sprouts and Sweet Potatoes. It’s a great way to incorporate more vegetables into your diet, and it works beautifully for any occasion, whether you’re cooking a simple weeknight dinner or preparing a feast for a special gathering.
This roasted vegetable recipe combines the earthiness of Brussels sprouts, the natural sweetness of carrots and sweet potatoes, and the richness of balsamic vinegar, making it a versatile side that pairs well with a wide variety of main dishes. Whether you serve it alongside grilled chicken, roasted fish, or a hearty grain salad, it’s sure to be a crowd-pleaser.
Why Roasting Vegetables?
Roasting vegetables is one of the simplest and most effective methods of cooking. When you roast vegetables, the dry heat in the oven caramelizes their natural sugars, enhancing their natural flavor and creating a rich, savory sweetness that can’t be achieved by other cooking methods. Roasting also preserves the nutritional value of vegetables, as it requires minimal water and helps retain vitamins and minerals that can be lost in boiling or steaming.
For this particular recipe, roasting at a high temperature—400°F (200°C)—is key to achieving that perfect balance of tender, flavorful vegetables with crispy edges. The caramelized texture, combined with the tangy balsamic vinegar, makes every bite an absolute treat.
Benefits of Balsamic Roasted Carrots Brussels Sprouts and Sweet Potatoes
Before diving into the details of the recipe, let’s take a moment to highlight the health benefits of these ingredients.
Carrots
Carrots are a rich source of beta-carotene, a precursor to vitamin A, which supports vision health and boosts the immune system. They also contain fiber, which aids in digestion and helps regulate blood sugar levels. With only around 40 calories per medium-sized carrot, they are a low-calorie, nutrient-dense food.
Brussels Sprouts
Brussels sprouts are a cruciferous vegetable that provides a wide array of health benefits. They are packed with vitamin C, a powerful antioxidant that supports the immune system and promotes healthy skin. Additionally, Brussels sprouts contain folate, vitamin K, and fiber, all of which contribute to better digestion, bone health, and overall vitality.
Sweet Potatoes
Sweet potatoes are an excellent source of complex carbohydrates and fiber. They are particularly rich in vitamins A and C, both of which are essential for immune function and skin health. Sweet potatoes also contain manganese, which supports bone health and metabolism. Unlike regular potatoes, sweet potatoes have a lower glycemic index, making them a better choice for those seeking to maintain stable blood sugar levels.
Together, these vegetables make for a nutritious, hearty, and satisfying dish.
Ingredients for Balsamic Roasted Carrots Brussels Sprouts and Sweet Potatoes
Here’s what you’ll need to make Balsamic Roasted Carrots Brussels Sprouts and Sweet Potatoes:
- 4 large carrots, peeled and cut into sticks
- 2 cups Brussels sprouts, halved
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh thyme for garnish (optional)
These ingredients are simple, yet they come together to create a rich, flavorful side dish that complements a variety of main courses.
Directions for Balsamic Roasted Carrots Brussels Sprouts and Sweet Potatoes
Follow these straightforward steps to create your perfect roasted vegetables:
Step 1: Preheat the Oven
Start by setting your oven to 400°F (200°C) and lining a large baking sheet with parchment paper. Parchment paper will help ensure that your vegetables don’t stick to the pan, and it makes cleanup a breeze.
Step 2: Prepare the Vegetables
Peel and cut the carrots into sticks, halve the Brussels sprouts, and peel and cube the sweet potatoes. The key here is to ensure that the vegetables are cut into uniform sizes so that they cook evenly. Once the vegetables are prepared, place them in a large mixing bowl.
Step 3: Toss the Vegetables with the Dressing
In the bowl with the vegetables, drizzle in 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and 1 tablespoon of honey. Then, sprinkle in 1 teaspoon of garlic powder and season with salt and pepper to taste. Toss the vegetables well, ensuring that every piece is coated with the oil and vinegar mixture. This will help the vegetables caramelize during roasting and absorb all the flavors.
Step 4: Roast the Vegetables
Spread the vegetables evenly in a single layer on the prepared baking sheet. Avoid overcrowding the vegetables; they should have enough space to roast, not steam. Place the baking sheet in the oven and roast for 25-30 minutes, stirring halfway through the cooking time. You’ll know the vegetables are done when they are fork-tender and have a beautiful golden-brown caramelization.
Step 5: Serve
Once the vegetables are roasted to perfection, remove them from the oven and transfer them to a serving dish. For an extra touch of freshness and flavor, garnish the dish with some fresh thyme. The herbs will add a lovely fragrance and a burst of color, making the dish even more visually appealing.
Balsamic Roasted Carrots Brussels Sprouts and Sweet Potatoes Recipe Information
Prep Time: 10 minutes
This recipe requires minimal preparation time, making it perfect for a busy weeknight or for when you’re hosting a dinner party.
Cooking Time: 25-30 minutes
Roasting the vegetables takes a bit of time, but the hands-off nature of roasting means you can focus on other aspects of your meal while the vegetables cook.
Total Time: 35-40 minutes
From prep to serving, this dish can be ready in under 40 minutes, making it a quick yet impressive side dish.
Calories per Serving: Approximately 150 kcal
This is a relatively low-calorie dish, making it suitable for those who are watching their calorie intake but still want to enjoy a hearty, flavorful side dish.
Tips for Perfect Balsamic Roasted Carrots Brussels Sprouts and Sweet Potatoes
- Cut Vegetables Evenly: Ensure that the carrots, Brussels sprouts, and sweet potatoes are cut into similar sizes so that they cook evenly. This will help them roast at the same rate and prevent some pieces from being overcooked while others remain underdone.
- Don’t Overcrowd the Pan: When placing the vegetables on the baking sheet, spread them out evenly. Overcrowding will cause the vegetables to steam rather than roast, which will prevent them from caramelizing properly.
- Stir Halfway Through: Give the vegetables a good stir about halfway through the roasting process to ensure that they cook evenly on all sides.
- Adjust Seasonings: Feel free to adjust the seasonings to suit your personal preferences. You can add more garlic powder, swap honey for maple syrup, or experiment with different herbs and spices.
- Extra Crispy Vegetables: If you prefer your roasted vegetables to have extra crispy edges, turn on the broiler for the last 2-3 minutes of cooking. Keep a close eye on them to prevent burning.
Health Benefits of Balsamic Roasted Carrots Brussels Sprouts and Sweet Potatoes
The combination of carrots, Brussels sprouts, and sweet potatoes in this recipe provides a wide array of health benefits, making it a great choice for those seeking to maintain a balanced and healthy diet.
Rich in Fiber
All three vegetables—carrots, Brussels sprouts, and sweet potatoes—are excellent sources of dietary fiber, which is essential for maintaining healthy digestion. Fiber helps to promote regular bowel movements, prevent constipation, and support gut health. It also helps to regulate blood sugar levels by slowing the absorption of sugar into the bloodstream.
Packed with Antioxidants
Carrots and sweet potatoes are rich in antioxidants like beta-carotene, which the body converts into vitamin A. Vitamin A is crucial for maintaining healthy vision and skin. Brussels sprouts, on the other hand, are loaded with vitamin C, an antioxidant that helps protect cells from damage and supports the immune system. These antioxidants help neutralize harmful free radicals in the body, reducing inflammation and preventing chronic diseases.
Boosts Immune Health
Garlic powder, an optional but flavorful addition to the Balsamic Roasted Carrots Brussels Sprouts and Sweet Potatoes recipe, is known for its immune-boosting properties. Garlic has been used for centuries to fight off infections and support overall health. It contains compounds such as allicin, which have antibacterial, antiviral, and antifungal effects.
Supports Bone Health
Sweet potatoes are a great source of manganese, which plays a vital role in bone health. Manganese helps with the formation of bone tissue and supports proper bone metabolism. The vitamin K found in Brussels sprouts also contributes to strong bones, as it helps in calcium regulation and bone mineralization.
Low in Calories, High in Nutrition
At approximately 150 kcal per serving, this dish is a low-calorie option for anyone looking to maintain or lose weight while still getting plenty of nutrients. The vegetables are naturally filling due to their fiber content, which helps promote satiety and prevent overeating.
Frequently Asked Questions (FAQs)
1. Can I make this Balsamic Roasted Carrots Brussels Sprouts and Sweet Potatoes recipe ahead of time?
Yes, you can prepare the vegetables ahead of time by cutting them and tossing them with the seasoning mix. Store the prepared vegetables in the refrigerator for up to 2 days before roasting. You can also roast them in advance and reheat them in the oven at 350°F (175°C) for about 10 minutes.
2. Can I use other vegetables in this Balsamic Roasted Carrots Brussels Sprouts and Sweet Potatoes recipe?
Absolutely! Feel free to swap in other root vegetables like parsnips, turnips, or beets. You can also add other cruciferous vegetables such as cauliflower or broccoli for added flavor and nutrition.
3. How do I store leftover roasted vegetables?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through.
4. Can I use a different vinegar instead of balsamic?
While balsamic vinegar adds a unique sweet and tangy flavor, you can use other types of vinegar, such as apple cider vinegar. However, balsamic vinegar is recommended for its depth of flavor and sweetness.
5. Can I make this Balsamic Roasted Carrots Brussels Sprouts and Sweet Potatoes dish vegan?
Yes, this Balsamic Roasted Carrots Brussels Sprouts and Sweet Potatoes recipe is already vegan, as it does not contain any animal products. The honey can be replaced with maple syrup or agave nectar to make it fully vegan.
Conclusion
Balsamic Roasted Carrots Brussels Sprouts and Sweet Potatoes are a delicious and healthy side dish that’s perfect for any occasion. With its balance of sweetness and savory depth, this dish is sure to become a staple in your kitchen. Whether you’re serving it alongside a roast chicken, grilled steak, or even a hearty vegetarian dish, it adds flavor, texture, and nutritional value to your meal. Simple, nutritious, and packed with flavor—this roasted vegetable recipe will not disappoint!
