Description

Unlock the natural sweetness of sweet potatoes and carrots with this easy roasting method. A simple side dish that’s both healthy and incredibly flavorful, featuring caramelized edges and tender interiors. A vibrant addition to any meal!

Ingredients

2 large sweet potatoes, peeled and cut into 1-inch cubes
4 medium carrots, peeled and cut into 1-inch pieces
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
1/2 teaspoon garlic powder (optional)
1 tablespoon maple syrup or honey (optional, for extra sweetness)

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Vegetables: Wash, peel (optional), and chop the sweet potatoes and carrots into roughly equal-sized pieces (about 1-inch). Uniform size ensures even cooking.
Season: In a large bowl, toss the sweet potatoes and carrots with olive oil, salt, pepper, thyme, and garlic powder (if using). If using maple syrup or honey, drizzle it over the vegetables and toss to coat.
Arrange on Baking Sheet: Spread the vegetables in a single layer on a baking sheet. Avoid overcrowding the pan; use two baking sheets if necessary.
Roast: Roast for 20-30 minutes, flipping the vegetables halfway through, until they are tender, easily pierced with a fork, and slightly caramelized around the edges.
Serve: Remove from the oven and serve immediately. Enjoy!

Notes

Variations:

Spice it up: Add a pinch of cayenne pepper or red pepper flakes for a bit of heat.

Herbal Blend: Substitute thyme with rosemary, oregano, or a blend of your favorite herbs.

Smoked Paprika: Adds a smoky flavor.

Balsamic Glaze: Drizzle with balsamic glaze after roasting for a tangy-sweet finish.

Preparation Tips:

For extra crispy edges, don’t overcrowd the pan.

Ensure the vegetables are dry before tossing them with oil and seasonings.

Flip the vegetables halfway through roasting to ensure even browning.

Line baking sheet with parchment paper for easy cleanup.

Serving Suggestions:

Serve as a side dish with roasted chicken, fish, or tofu.

Add to salads or grain bowls for extra flavor and nutrients.

Make a roasted vegetable hash for breakfast.

Intolerances/Allergies: This recipe is naturally gluten-free, dairy-free, nut-free, and vegan. Always check the labels of your seasonings to ensure they are free from allergens.

Taste Preferences:

Adjust the amount of salt and pepper to your liking.

If you prefer sweeter vegetables, increase the amount of maple syrup or honey.

For a more savory flavor, omit the maple syrup or honey and add more herbs and spices.

Like it spicy? Add a dash of your favorite hot sauce after cooking.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish, Vegetable
Method: Oven
Cuisine: American, Comfort Food

Nutrition

Serving Size: 1/4 of recipe
Calories: 180 kcal
Sugar: 10 g
Sodium: 200 mg
Fat: 8 g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 5g
Protein: 2g
Cholesterol: 0mg

Keywords: Roasted Sweet Potatoes, Roasted Carrots, Roasted Vegetables, Sweet Potatoes, Carrots, Side Dish, Vegan, Vegetarian, Gluten-Free, Healthy, Easy Recipe, Fall Recipe, Winter Recipe, Thanksgiving Side Dish, Holiday Side Dish, Sheet Pan Dinner.