Description
This Roasted Sweet Potatoes & Carrots recipe is a delicious and healthy side dish featuring tender, caramelized vegetables seasoned with herbs and spices. Perfectly roasted to enhance natural sweetness, it’s an easy vegan option that pairs well with a variety of meals from roasted meats to grain bowls and salads.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 4 large carrots, peeled and sliced into 1/2-inch thick rounds
Seasonings & Oils
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon maple syrup (optional for added sweetness)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and make cleanup easier.
- Toss Vegetables: In a large bowl, combine the sweet potato cubes and carrot slices. Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, smoked paprika, and thyme. Toss everything thoroughly until the vegetables are evenly coated with the seasoning and oil.
- Arrange for Roasting: Spread the seasoned vegetables in a single layer on the lined baking sheet. Ensuring they are in a single layer helps them roast evenly and caramelize nicely.
- Roast Vegetables: Place the baking sheet in the oven and roast for 30–35 minutes. Halfway through cooking, stir the vegetables to promote even roasting and prevent burning. Roast until the vegetables are tender and slightly caramelized around the edges.
- Add Sweetness (Optional): If using maple syrup, drizzle it over the vegetables during the last 5 minutes of roasting, then return to the oven to allow the syrup to caramelize slightly.
- Serve Warm: Remove from oven and serve the roasted sweet potatoes and carrots warm as a flavorful side dish to complement your main entree.
Notes
- For extra flavor, sprinkle cinnamon or squeeze fresh lemon juice over the vegetables just before serving.
- This dish pairs exceptionally well with roasted meats, grain bowls, or fresh salads.
