Garlicky Roasted Potatoes, Carrots and Brussels Sprouts
Your starch and side dish all cook together in this delicious sheet pan recipe! Garlic really is the main star of this dish — as it roasts with baby potatoes and veggies, the flavor really pops. This dish would be wonderful served with a ready-to-go rotisserie chicken from the market or grilled fish!
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Servings: 4
Ingredients
- 2 lbs. baby potatoes (halved)
- 4 large carrots (sliced in 1” half-moon pieces)
- 2 cups Brussels sprouts (halved)
- 2 Tbsp. olive oil
- 2 tsp. Italian seasoning
- 1 tsp. salt
- ½ tsp. pepper
- 6 garlic cloves (minced)
- fresh lemon juice (optional)
Instructions
- Preheat oven to 400° F. Add parchment paper to a large-rimmed baking sheet (or two smaller baking sheets).
- Place the potatoes, carrots and Brussels sprouts in a large mixing bowl. Add olive oil, Italian seasoning, salt and pepper. Mix well.
- Spread evenly on a prepared baking sheet, ensuring nothing is touching.
- Bake for 25 minutes.
- Remove from oven and add minced garlic. Stir the veggies and garlic around with a wooden spatula. Return to oven. For even cooking, make sure to switch oven racks if you are using two baking sheets.
- Continue baking for 10-20 minutes, until the potatoes are brown and the veggies are tender.
- Remove from the oven and let cool for a few minutes. Add a sprinkle of fresh lemon juice if desired. Enjoy!
Notes
- If you choose to use different veggies, make sure you chop them in an appropriate size so that the cooking time is similar.
- Feel free to sub sweet potatoes for the baby potatoes.
- For a quick meal, add salmon fillets to the baking sheet with the garlic, pushing veggies to the sides of the pan to create room in the center.
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