Roasted Autumn Vegetable Medley (Print Version)

Sweet potatoes, carrots, and Brussels sprouts roasted with honey-thyme glaze for autumn flavors.

# What You'll Need:

→ Vegetables

01 - 3 medium carrots, peeled and cut into 2.5 cm pieces
02 - 2 large sweet potatoes, peeled and cut into 2.5 cm cubes
03 - 350 grams Brussels sprouts, trimmed and halved

→ Glaze

04 - 3 tablespoons olive oil
05 - 2 tablespoons honey
06 - 1 tablespoon fresh thyme leaves, finely chopped
07 - 1 teaspoon kosher salt
08 - 0.5 teaspoon freshly ground black pepper

# Step-by-Step Guide:

01 - Set oven to 425°F (220°C). Position rack in center.
02 - Slice carrots and sweet potatoes into uniform pieces; halve Brussels sprouts.
03 - In a large mixing bowl, toss vegetables with olive oil, honey, thyme, salt, and pepper until evenly coated.
04 - Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 30–35 minutes, turning once halfway through, until caramelized and tender.
05 - Transfer roasted vegetables to a platter and garnish with extra fresh thyme if desired.

# Top Tips:

01 -
  • Easy preparation using only one sheet pan for minimal cleanup
  • Celebrates fall produce with vibrant flavors and colors
  • Naturally sweetened with just a touch of honey to accent the vegetables
  • Soft on the inside with caramelized, crispy edges
02 -
  • Naturally gluten free and vegetarian
  • Packed with fiber vitamin A and antioxidants
  • Reheats wonderfully for next day lunches
03 -
  • Always preheat your oven fully before roasting to ensure crisp edges on all the vegetables
  • Do not crowd the sheet pan Make sure the vegetables are evenly spaced so they caramelize instead of steam
  • Toss with a final drizzle of olive oil and a sprinkle of flaky salt right before serving for restaurant-level flavor
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