Pin It This Roasted Autumn Vegetable Medley brings together the earthy flavors of carrots, sweet potatoes, and Brussels sprouts, all glazed in honey and fresh thyme. When crisp autumn days call for something comforting and colorful, this is the side dish that gets everybody gathered around the table.
I love how the sweet and savory notes come together and how my kitchen smells as these vegetables caramelize to golden perfection.
Ingredients
- Carrots: sliced on the diagonal to maximize their surface for roasting choose firm ones with a bright orange color for natural sweetness
- Sweet potatoes: peeled and cubed for creamy texture and caramelly flavor look for ones with smooth skins to avoid woody spots
- Brussels sprouts: halved so they roast evenly select small to medium heads that feel tightly packed
- Olive oil: coats every piece and ensures crisping opt for cold-pressed extra virgin for the best flavor
- Honey: brings gentle sweetness drizzle lightly just before roasting
- Fresh thyme: perfumes the medley with warm herbal notes use sprigs with flexible stems and bright leaves
- Kosher salt: enhances flavors a pinch goes a long way
- Black pepper: for subtle heat grind fresh for best aroma
Instructions
- Prep the Vegetables:
- Wash and peel the carrots and sweet potatoes then slice carrots into thick coins and cube sweet potatoes to one inch pieces Trim ends off Brussels sprouts and cut each in half Spread out the vegetables onto a large sheet pan so they are in a single layer
- Drizzle and Season:
- Pour olive oil over the vegetables Toss with clean hands so every piece gets a glossy coat Sprinkle on honey in thin ribbons then add fresh thyme leaves Kosher salt and cracked black pepper Sprinkle again to catch any missed spots
- Roast to Perfection:
- Slide the pan into a preheated oven set at 425 degrees Fahrenheit Roast for about 18 to 22 minutes stirring halfway through The vegetables are done when their edges turn golden brown and centers feel soft when pierced with a fork The Brussels sprouts should be caramelized on their cut sides
- Finish and Serve:
- Pile the hot vegetables onto a serving platter Scatter a few extra fresh thyme leaves on top for color Let cool slightly and enjoy as a vibrant side or a warm salad
Pin It My favorite vegetable in this medley has always been the sweet potato because it turns deliciously caramelized at the edges while staying creamy inside. Once my youngest helped toss the veggies with honey and declared it better than any takeout—now it is our autumn tradition.
Storage Tips
Let leftovers cool before sealing them in an airtight container Store in the refrigerator and enjoy within three days For best results reheat in a 350-degree oven so the edges get crispy again rather than soggy in the microwave
Ingredient Substitutions
Try butternut squash in place of sweet potatoes for a silkier bite or use parsnips if carrots are not available Maple syrup can sub for honey to make this vegan Just be sure to use a drizzle because a little goes far
Serving Suggestions
Bring this medley to Thanksgiving as a brighter lighter alternative to heavy casseroles It also pairs beautifully with roast chicken or grilled salmon I have even tossed leftovers with grains and feta cheese for an easy lunch salad
Cultural and Historical Context
Roasting root and cruciferous vegetables is a tradition that stretches across many cultures fall harvest festivals often feature platters of oven-charred produce The honey thyme glaze has Mediterranean inspiration for extra warmth
Seasonal Adaptations
Switch up the herbs use sage or rosemary in winter Toss in apples or pears for a hint of fruitiness Add pumpkin seeds after roasting for crunch
Success Stories
I first brought this dish to a neighborhood potluck and it vanished within the hour Neighbors kept asking for the recipe so I started doubling the batch It is consistently the first finished bowl at family potlucks
Freezer Meal Conversion
Cool the roasted vegetables completely then store in a freezer bag for up to two months Spread on a tray and reheat at high heat for best texture The flavor stays surprisingly fresh and it is a lifesaver for last minute dinners
Pin It This medley adds warmth and cheerful flavor to any fall table. Enjoy the natural sweetness and crisp edges in every bite!
Recipe FAQs
- → Which vegetables are included?
Carrots, sweet potatoes, and Brussels sprouts are the main vegetables featured in the dish.
- → How does the honey-thyme glaze enhance flavor?
The honey adds sweetness while thyme brings aromatic herb notes, balancing and deepening the taste.
- → What is the ideal roasting temperature?
Roast the vegetables at 400°F (200°C) to achieve caramelization and crispiness without burning.
- → Can other vegetables be added?
Yes, root vegetables like parsnips or squash make excellent additions for extra autumnal variety.
- → How should leftovers be stored?
Cool completely, then store in an airtight container in the refrigerator for up to three days.
- → What are possible serving suggestions?
Serve as a side with roasted poultry, grilled meats, or grain bowls for a balanced meal.