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Easy Weeknight Veggies

If I am having dinner by myself during the week there is nothing I love more than a plate piled high with roasted veggies. I know, it’s not normal. So I usually pair these with sautéed chicken and a tasty bread when others are joining me. With the leftovers, warm them up in the microwave, toss spinach with the dressing and add the warmed Brussels sprouts and sweet potato. I love adding warm things to spinach salad to wilt the spinach slightly. Feel free to add whatever else you have to the salad, such as toasted walnuts and dried cherries.

Easy Weeknight Veggies


4 Servings


  • 16oz Brussels sprouts

  • 2 sweet potatoes

  • 2 tbl olive oil

  • 1 tbl salt

  • 2 tsp black pepper

  • 2 tbl fresh thyme (or 2 tsp dried)

  • 2-3 tsp red pepper flakes


  1. Preheat oven to 450˚F. Cut ends off Brussels sprouts, slice in half, and set aside in a large bowl.  Cube sweet potato and add to bowl, toss with olive oil, salt, pepper, thyme, and red pepper flakes.

  2. Spread veggies out on a parchment-lined baking sheet. Roast for 15 minutes, give a quick toss and roast another 10 minutes.

Dressing (optional)

  • 2 tbl balsamic glaze

  • 2 tsp dijon mustard

  • 3 tbl white wine vinegar

Whisk ingredients together and toss with finished veggies or let people drizzle on their plate.

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