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  • Writer's pictureHLK

Roasted Harvest Veggies

Roasted Harvest Vegetables are made with carrots, sweet potatoes, brussels sprouts and baby potatoes. Easy to customize and the perfect side dish for fall!


1/2 lb (2-1/2 cups) Brussels sprouts trimmed and halved

1 medium carrot peeled and sliced into 1/2" thick rounds

1 medium sweet potato peeled and cut into cubes

1/2 lb (2-1/2 cups) baby potatoes halved

4 Tablespoons olive oil or more as needed

1 teaspoons sea salt or to taste

1/2 teaspoon black pepper or to taste

1 teaspoons Italian seasoning

1 teaspoons garlic powder or 3-4 cloves fresh garlic, minced

1/4 cup Panko crumbs

1/4 cup finely grated Parmesan cheese

Optional Substitutions:

Broccoli, Cauliflower, Rutabaga, Butternut Squash can be be swapped in or added in addition to the other vegetables.


  1. Preheat oven to 425 F. Lightly grease or line a large rimmed baking sheet (13x18 or a 10x15) with parchment paper, set aside

  2. Combine all the ingredients to a large mixing bowl. Toss to coat well.

  3. Spread the vegetables evenly in a single layer over a prepared baking sheet, arranging the Brussels sprouts cut-side down. (do not overcrowd - use two baking sheets as needed)

  4. Roast in preheated oven for 25 to 35 minutes (stirring half-way through) or until vegetables are tender and lightly browned. If you like them slightly charred, you can leave them in longer.

  5. Remove from oven and transfer to serving dish.

*recipe courtesy of

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