Name: Sweet Potato & Roasted Veggie Medley Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 cup baby carrots, halved if large; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup Brussels sprouts, halved; 1 small red onion, sliced; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; ½ teaspoon salt (or to taste); ½ teaspoon black pepper; 1 tablespoon fresh parsley, chopped (for garnish); Optional: 1 teaspoon balsamic glaze for drizzling

Description

A warm, colorful medley of sweet potatoes and roasted vegetables that’s perfect for cozy weeknight dinners, meal prep, or a healthy side for any occasion. Bursting with flavor and nutrients, this dish is both comforting and visually stunning.

Ingredients

Scale

2 medium sweet potatoes, peeled and cubed
1 cup baby carrots, halved if large
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup Brussels sprouts, halved
1 small red onion, sliced
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon salt (or to taste)
½ teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Optional: 1 teaspoon balsamic glaze for drizzling

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Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Prepare the vegetables: peel and cube sweet potatoes, halve Brussels sprouts, slice bell peppers and red onion, and halve or trim carrots if needed. Place all vegetables in a large mixing bowl.
Drizzle olive oil over the vegetables and sprinkle with garlic powder, smoked paprika, dried thyme, salt, and black pepper. Toss well to coat evenly.
Spread the vegetables in a single layer on the baking sheet to ensure even roasting. Avoid overcrowding the pan.
Roast in the oven for 25–30 minutes, turning halfway through, until sweet potatoes are tender and edges of vegetables are slightly caramelized.
Transfer the medley to a serving dish, sprinkle with fresh parsley, and drizzle with balsamic glaze if desired. Serve warm.

Notes

For extra flavor, toss the roasted vegetables with balsamic glaze or a squeeze of lemon juice before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 4–5 days.
Experiment with different herbs and spices, such as rosemary, sage, or cumin, to customize the flavor.
Use fresh sweet potatoes for the best texture and natural sweetness, but canned sweet potatoes can be used if drained and patted dry.

Prep Time: 15 minutes
Cook Time: 30 minutes