caramelized roasted carrots, sweet potato, and brussels sprouts with meatballs
serves 4
INGREDIENTS
1 lb sweet potatoes
1 lb whole carrots
1 lb brussels sprouts
8 oz frozen meatballs
oil of choice
balsamic vinegar (optional)
maple syrup (optional)
salt
pepper
granulated garlic
STEPS
Preheat oven to 425 F.
Line a sheet pan with parchment paper (or omit this step if not using parchment).
Prepare vegetables. Peel sweet potatoes, if desired, or leave skin on but wash/scrub well. Cube them in 1” pieces. Peel and cut ends of carrots. Diagonally slice them so they are about 1/2” thick. Trim brussels sprouts by pulling off any bad leaves. Cut in half through the stem.
Place vegetables on your sheet pan and drizzle oil, maple syrup, and balsamic vinegar over them. Sprinkle salt, pepper, and granulated garlic over them before using a spatula or your hands to toss the vegetables with the oil and seasonings so each piece is coated.
Toss frozen meatballs onto the sheet pan with the vegetables.
Roast for 25-35 minutes or until everything is beginning to brown and caramelize.