Roasted Sweet Potatoes & Carrots for Cozy Comfort Meals

Delight in Roasted Sweet Potatoes & Carrots, a comforting side dish that combines natural sweetness with aromatic herbs.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 cups Sweet Potato Japanese sweet potatoes are recommended for a unique twist.
2 cups Carrots Peeled and chopped for best texture.
3 cloves Garlic Minced fresh garlic or pre-minced.

For the Roasting

2 tablespoons Olive Oil Can substitute with avocado oil.
2 tablespoons Maple Syrup Optional substitute with honey.

For Seasoning

1 teaspoon Thyme Fresh or dried thyme.
1 teaspoon Rosemary Fresh preferred, dried works too.
0.5 teaspoon Cinnamon Adjust to taste.
1 teaspoon Salt Adjust to personal taste.

Equipment

Oven
Baking Dish
Mixing Bowl
Spatula

Method

Step-by-Step Instructions for Oven-Roasted Sweet Potatoes & Carrots

Preheat your oven to 400°F (200°C). Gather your ingredients and baking dish.
Wash and peel sweet potatoes and carrots. Chop into 3/4-inch to 1-inch pieces and place in a large mixing bowl.
In the bowl, add minced garlic, olive oil, and maple syrup. Sprinkle in thyme, rosemary, cinnamon, and salt. Toss to coat evenly.
Transfer to a baking dish in a single layer. Roast for 35 to 40 minutes, tossing halfway through.
Once browned and tender, remove from the oven. Cool slightly and garnish with additional thyme if desired.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 38gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gSodium: 200mgPotassium: 600mgFiber: 6gSugar: 8gVitamin A: 22000IUVitamin C: 20mgCalcium: 60mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3-5 days in the fridge. Reheat at 350°F (175°C) for best texture.

Tried this recipe?

Let us know how it was!