Thyme and Garlic Roasted Potatoes Brussels Sprouts and Carrots
Elevate your vegetable game with this Thyme and Garlic Roasted Potatoes, Brussels Sprouts, and Carrots recipe—a colorful medley of crisp-tender vegetables bursting with flavor! Roasted to golden perfection, these baby potatoes, Brussels sprouts, and carrots are coated in a savory blend of olive oil, fresh thyme, minced garlic, and a touch of paprika for vibrant color and depth. This easy-to-make dish comes together in just 45 minutes and is perfect as a side for weeknight dinners or holiday feasts. With simple prep, minimal cleanup, and rich, caramelized flavors, this recipe is a must-try for anyone seeking a wholesome and delicious roasted vegetable dish. Serve warm and watch it disappear!
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 300 grams Brussels sprouts
- 3 large Carrots
- 3 tablespoons Olive oil
- 4 large Garlic cloves
- 2 teaspoons Fresh thyme leaves
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika (optional, for added color)
Instructions
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.
Thoroughly wash the baby potatoes and cut them in half. If they’re very small, leave them whole.
Trim the stems off the Brussels sprouts, remove any yellow outer leaves, and cut them in half.
Peel and slice the carrots into sticks approximately 2 inches long and 1/2 inch thick.
Place the potatoes, Brussels sprouts, and carrots in a large mixing bowl.
Mince the garlic cloves and add them to the bowl along with the olive oil, thyme, salt, black pepper, and paprika (if using). Toss everything together until the vegetables are evenly coated.
Spread the vegetables out in a single layer on the prepared baking sheet. For best results, ensure there’s space between the pieces to allow them to roast evenly and become crispy.
Roast in the preheated oven for 30 minutes, flipping the vegetables halfway through to ensure even browning.
Check for doneness by piercing the potatoes and carrots with a fork; they should be tender and golden brown.
Remove the baking sheet from the oven and transfer the roasted vegetables to a serving plate. Serve warm and enjoy!
Nutrition Facts
Calories |
1004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3777 mg | 164% | |
| Total Carbohydrate | 142.8 g | 52% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 20.8 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2927 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
