Balsamic Roasted Carrots, Brussels Sprouts and Sweet Potatoes

Balsamic Roasted Carrots, Brussels Sprouts and Sweet Potatoes

This one-pan tray bake brings together earthy carrots, crisp Brussels sprouts and creamy sweet potatoes glazed in a glossy balsamic syrup. Simple pantry ingredients, minimal prep, and a warm, caramelized finish make it feel like a comforting hug on a plate. Perfect as a weeknight main or a hearty side to share with friends and family.

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Prep Time 15

Cook Time 20

Servings 4

Ingredients

1 lb carrots
1 lb Brussels sprouts
2 medium sweet potatoes
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
2 cloves garlic
to taste salt and pepper
optional fresh thyme or rosemary

Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment for easy cleanup.
In a roomy bowl, toss the carrots, Brussels sprouts and sweet potato cubes with olive oil, minced garlic, salt, and pepper until every piece is lightly coated.
Whisk together the balsamic vinegar and honey or maple syrup, then drizzle over the vegetables. Toss again to ensure the glaze is evenly distributed.
Spread the vegetables in a single layer on the prepared sheet. If using herbs, sprinkle them over the top.
Roast for about 20–25 minutes, then stir, rotate the pan, and roast for another 10–15 minutes or until the edges are caramelized and the potatoes are tender when pierced with a fork.
Remove from the oven and give a final quick toss to coat with any glaze left on the sheet. Taste and adjust salt if needed. Serve warm.