Lemon-Herb Sweet Potato, Carrot & Brussels Bowl
Lemon-Herb Sweet Potato, Carrot & Brussels Bowl
Ingredients
For the Roasted Vegetables
- 2 sweet potatoes, medium, peeled and diced into 1-inch cubes
- 3 carrots, medium, peeled and sliced into 1/2-inch rounds
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Lemon-Herb Dressing
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons olive oil, extra virgin
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving (Optional)
- 2 cups quinoa, cooked
- 1/4 cup feta cheese, crumbled
- 2 tablespoons toasted pumpkin seeds
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the diced sweet potatoes, sliced carrots, and halved Brussels sprouts. Drizzle with 3 tablespoons of olive oil, then sprinkle with dried oregano, dried thyme, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to ensure all vegetables are evenly coated.
⏱️ 5 min
- 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.
⏱️ 2 min
- 4
Roast the vegetables for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized. The sweet potatoes should be fork-tender and the Brussels sprouts lightly browned.
⏱️ 30 min•🌡️ 400
- 5
While the vegetables are roasting, prepare the lemon-herb dressing. In a small bowl, whisk together the lemon juice, 2 tablespoons extra virgin olive oil, Dijon mustard, fresh parsley, fresh dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
⏱️ 5 min
- 6
Once the vegetables are roasted, remove them from the oven. Transfer the roasted vegetables to a large serving bowl.
⏱️ 1 min
- 7
Pour the lemon-herb dressing over the warm roasted vegetables and toss gently to coat. Taste and adjust seasoning if needed.
⏱️ 2 min
- 8
Serve the Lemon-Herb Sweet Potato, Carrot & Brussels Bowl immediately. For a more substantial meal, serve over cooked quinoa and garnish with crumbled feta cheese and toasted pumpkin seeds, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Lemon-Herb Sweet Potato, Carrot & Brussels Bowl
For the Roasted Vegetables
- 2 sweet potatoes, medium, peeled and diced into 1-inch cubes
- 3 carrots, medium, peeled and sliced into 1/2-inch rounds
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Lemon-Herb Dressing
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons olive oil, extra virgin
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving (Optional)
- 2 cups quinoa, cooked
- 1/4 cup feta cheese, crumbled
- 2 tablespoons toasted pumpkin seeds
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the diced sweet potatoes, sliced carrots, and halved Brussels sprouts. Drizzle with 3 tablespoons of olive oil, then sprinkle with dried oregano, dried thyme, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to ensure all vegetables are evenly coated.
⏱️ 5 min - 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.
⏱️ 2 min - 4
Roast the vegetables for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized. The sweet potatoes should be fork-tender and the Brussels sprouts lightly browned.
⏱️ 30 min•🌡️ 400 - 5
While the vegetables are roasting, prepare the lemon-herb dressing. In a small bowl, whisk together the lemon juice, 2 tablespoons extra virgin olive oil, Dijon mustard, fresh parsley, fresh dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
⏱️ 5 min - 6
Once the vegetables are roasted, remove them from the oven. Transfer the roasted vegetables to a large serving bowl.
⏱️ 1 min - 7
Pour the lemon-herb dressing over the warm roasted vegetables and toss gently to coat. Taste and adjust seasoning if needed.
⏱️ 2 min - 8
Serve the Lemon-Herb Sweet Potato, Carrot & Brussels Bowl immediately. For a more substantial meal, serve over cooked quinoa and garnish with crumbled feta cheese and toasted pumpkin seeds, if desired.