Mediterranean Roasted Brussels Sprouts Carrots and Potatoes
This Mediterranean Roasted Brussels Sprouts, Carrots, and Potatoes recipe proves that great flavor doesn’t require a long ingredient list. With just fresh vegetables, olive oil, garlic, and herbs, you get a dish that’s comforting, balanced, and naturally satisfying. Roasting brings out the sweetness of the carrots, gives the potatoes crisp edges and soft centers, and turns Brussels sprouts nutty and tender. It’s the kind of simple side dish that fits effortlessly into everyday cooking, yet still feels intentional enough for a special meal. Serve it alongside grilled proteins, tuck it into grain bowls, or enjoy it on its own with a drizzle of olive oil.
Prep Time: 15 minutes
Cook Time: 35 to 40 minutes
Total Time: 50 to 55 minutes
Servings: 4 to 6
Ingredients
500 g (1 lb) Brussels sprouts, trimmed and halved
3 medium carrots, peeled and cut into thick sticks
3 medium potatoes, cut into bite-size chunks
4 tablespoons extra virgin olive oil
4 cloves garlic, sliced or lightly crushed
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
1 teaspoon fresh thyme leaves or 1 tablespoon chopped parsley
Extra herbs for garnish, if desired
Optional: extra olive oil for finishing
Instructions
Preheat your oven to 220°C (425°F) and line a large baking tray with parchment paper.
Place the Brussels sprouts, carrots, and potatoes into a large mixing bowl.
Add olive oil and garlic to the vegetables.
Sprinkle in salt, black pepper, and herbs.
Toss everything thoroughly until all pieces are well coated.
Spread the vegetables evenly on the baking tray in a single layer.
Place the tray on the middle rack of the oven.
Roast for 20 minutes without stirring to encourage browning.
Remove the tray, turn the vegetables, and return to the oven for another 15 to 20 minutes until tender and golden.
Taste, adjust seasoning if needed, and finish with fresh herbs before serving.
Tips
Cut potatoes slightly smaller than carrots so they cook evenly.
Place Brussels sprouts cut-side down for better caramelization.
Avoid overcrowding the pan to ensure roasting, not steaming.
Use a heavy baking tray for consistent heat.
Fresh garlic gives the best flavor but should be sliced, not minced.
Toss vegetables well so seasoning is evenly distributed.
Roast at high heat for crisp edges and soft interiors.
Add parsley after roasting to keep it fresh and bright.
Taste and season again after cooking.
Serve immediately for best texture.
Variations
Use thyme for a deeper, earthy flavor or parsley for freshness.
Add extra garlic for a bolder taste.
Finish with cracked black pepper for more aroma.
Drizzle with olive oil just before serving for richness.
Roast potatoes separately if you prefer them extra crisp.
Add herbs halfway through for a more subtle herbal note.
Use baby potatoes for creamier centers.
Roast carrots whole if they are thin and tender.
Sprinkle chopped parsley generously for color.
Serve with a simple yogurt or tahini sauce on the side if desired.
Q & A
Can I prepare this ahead of time?
You can chop the vegetables in advance and roast just before serving.
Why are my vegetables soft instead of crispy?
The pan may be overcrowded or the oven temperature too low.
Can I use dried herbs instead of fresh?
Yes, use about half the amount.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I reheat this dish?
Reheat in the oven or air fryer for the best texture.
Is this recipe vegan?
Yes, it’s completely plant-based.
Can I reduce the oil?
You can, but a small amount is necessary for roasting.
Do I need to boil the potatoes first?
No, roasting them raw gives the best flavor and texture.
What herb works best here?
Thyme adds warmth, parsley adds freshness. Both work well.
Can I add lemon?
You can finish with lemon, but it’s optional and not required.
Nutrition
(Per Serving, Approximate)
Calories: 180
Protein: 4 g
Fat: 9 g
Carbohydrates: 22 g
Fiber: 5 g
Sugar: 4 g
Sodium: 260 mg
Conclusion
This Mediterranean Roasted Brussels Sprouts, Carrots, and Potatoes recipe is all about simplicity done right. With just a handful of ingredients and one roasting pan, you get a dish that’s comforting, flexible, and full of natural flavor. It’s easy enough for weeknights, dependable for meal prep, and adaptable to almost any main course. Once you try it, it’s likely to become one of those recipes you make without thinking, because it always works.