Easy Roasted Sweet Potatoes and Carrots Recipe
Introduction
Roasted sweet potatoes and carrots make a simple, delicious side dish that’s perfect for any meal. With a hint of herbs and optional sweet glaze, these vegetables come out tender and flavorful every time. It’s an easy recipe that elevates everyday produce.
Ingredients
- 2 medium sweet potatoes, peeled and chopped into 1-inch pieces
- 4 large carrots, peeled and chopped into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- Optional: 1 tablespoon maple syrup or honey for sweetness
- Optional: 1 tablespoon balsamic vinegar for glaze
- Optional: 1 teaspoon fresh rosemary, chopped (for extra herby flavor)
Instructions
- Step 1: Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper for easy cleanup.
- Step 2: Peel and chop the sweet potatoes and carrots into evenly sized chunks, about 1 inch each.
- Step 3: In a large mixing bowl, combine the sweet potatoes and carrots. Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, and dried thyme. Toss everything together until well coated.
- Step 4: Spread the vegetables in a single layer on the prepared baking sheet. Make sure they are not overlapping or crowded to ensure even roasting.
- Step 5: Roast in the preheated oven for 30 to 40 minutes, flipping the vegetables halfway through baking. Check for doneness at around 30 minutes; they should be golden and fork-tender.
- Step 6: If desired, drizzle with maple syrup or balsamic vinegar and sprinkle with fresh rosemary just before serving for added flavor.
- Step 7: Serve warm as a side dish or enjoy on their own.
Tips & Variations
- For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the seasoning mix.
- Use fresh herbs like thyme or rosemary instead of dried for a more vibrant flavor.
- If you prefer softer vegetables, cover the baking sheet loosely with foil during the first 20 minutes of roasting.
- Swap carrots for parsnips or add other root vegetables like beets or turnips for variety.
- Drizzle with a little honey instead of maple syrup if you want a different natural sweetness.
Storage
Store any leftover roasted sweet potatoes and carrots in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 10–15 minutes or microwave until heated through. Reheating in the oven helps maintain their crispy edges better than the microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I roast these vegetables without peeling them?
Yes, you can leave the skins on if you prefer. Just be sure to wash the sweet potatoes and carrots thoroughly, and note that the texture will be a bit firmer and earthier.
What can I serve with roasted sweet potatoes and carrots?
This side pairs well with roasted meats like chicken or pork, grilled fish, or vegetarian mains such as quinoa salad or lentil stew. It also works great as part of a holiday meal spread.
PrintEasy Roasted Sweet Potatoes and Carrots Recipe
This easy roasted sweet potatoes and carrots recipe is a simple, flavorful side dish featuring tender, caramelized root vegetables seasoned with garlic, thyme, and optional maple syrup or balsamic vinegar for a touch of sweetness. Perfectly roasted at 400°F, these veggies make a nutritious and colorful addition to any meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 2 medium sweet potatoes, peeled and chopped into 1-inch pieces
- 4 large carrots, peeled and chopped into 1-inch pieces
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
Optional Add-ins
- 1 tablespoon maple syrup or honey (for sweetness)
- 1 tablespoon balsamic vinegar (for glaze)
- 1 teaspoon fresh rosemary, chopped (for extra herby flavor)
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the vegetables: Peel and chop the sweet potatoes and carrots into evenly sized 1-inch chunks to guarantee even roasting.
- Season the veggies: In a large mixing bowl, combine the chopped sweet potatoes and carrots. Drizzle them with olive oil, then sprinkle salt, black pepper, garlic powder, and dried thyme. Toss everything to coat the vegetables thoroughly.
- Arrange on baking sheet: Spread the seasoned vegetables in a single layer on the parchment-lined baking sheet, making sure the pieces are not overlapping or crowded to promote even roasting and caramelization.
- Roast the vegetables: Place the baking sheet in the oven and roast for 30 to 40 minutes. Flip the vegetables halfway through the cooking time to ensure even browning. Check for doneness at around 30 minutes; the vegetables should be tender when pierced with a fork and have a golden, caramelized exterior.
- Add optional finishing touches: Just before serving, you may drizzle the roasted vegetables with maple syrup or honey for extra sweetness, a splash of balsamic vinegar for a tangy glaze, or sprinkle chopped fresh rosemary for a fragrant herbal note.
- Serve warm: Enjoy these roasted sweet potatoes and carrots as a flavorful side dish to your favorite main course or simply as a nutritious and delicious standalone snack.
Notes
- Cut the vegetables into uniform pieces to ensure even cooking.
- Flipping the veggies halfway through roasting helps achieve uniform caramelization.
- For a vegan option, use maple syrup instead of honey.
- These roasted vegetables reheat well and can be stored in the fridge for up to 4 days.
- Feel free to add other root vegetables like parsnips or turnips for variety.
Keywords: Roasted Sweet Potatoes, Roasted Carrots, Healthy Side Dish, Easy Vegetable Recipe, Oven Roasted Vegetables
