Easy Roasted Sweet Potatoes & Carrots Recipe

Introduction

This easy roasted sweet potatoes and carrots recipe transforms simple root vegetables into a flavorful, caramelized side dish. With a hint of cinnamon and fresh herbs, it’s perfect for any meal and brings warmth to your plate.

Ingredients

• 1 large sweet potato (or 2 smaller ones)
• 1 pound carrots, peeled
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 Tbsp maple syrup
• 2 tsp thyme
• 1 tsp rosemary
• 1 tsp cinnamon
• Salt, to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Cut the sweet potatoes and carrots into roughly 3/4-inch to 1-inch pieces and place them in a large baking dish.
3. Step 3: Add the minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt into the baking dish. Toss everything together so the vegetables are fully coated with the oil, syrup, and spices.
4. Step 4: Place the baking dish in the oven and roast for 35-40 minutes, tossing the vegetables halfway through the cooking time.
5. Step 5: The sweet potatoes and carrots are done when they are lightly browned, caramelized, and easily pierced with a fork. Remove from the oven and serve hot.

Tips & Variations

• For extra crispiness, spread the vegetables out in a single layer on a baking sheet instead of a baking dish.
• Swap maple syrup with honey or agave nectar for a different sweetness profile.
• Add a pinch of chili flakes for a subtle spicy kick.
• Fresh rosemary works best, but you can use dried herbs if needed—just reduce the amount by half.

Storage

Store leftover roasted sweet potatoes and carrots in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen carrots for this recipe?

While fresh carrots yield the best texture when roasted, you can use frozen carrots if needed. Thaw and pat them dry before roasting to avoid excess moisture.

How do I know when the vegetables are done roasting?

The vegetables are done when they are tender and easily pierced with a fork, with a lightly browned and caramelized surface. This usually takes about 35-40 minutes at 400°F.

Easy Roasted Sweet Potatoes & Carrots Recipe

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★★★★★

4.9 from 88 reviews

• Author: Simon
• Total Time: 45-50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A simple and flavorful recipe for roasted sweet potatoes and carrots, coated in a delightful blend of garlic, maple syrup, and aromatic herbs. Perfect as a side dish that is naturally sweet, savory, and full of warmth.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 large sweet potato (or 2 smaller ones)
• 1 pound carrots, peeled

Seasoning & Oil

• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 Tbsp maple syrup
• 2 tsp thyme
• 1 tsp rosemary
• 1 tsp cinnamon
• Salt, to taste

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Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the vegetables evenly.
2. Prepare vegetables: Cut the sweet potatoes and carrots into roughly 3/4-inch to 1-inch pieces to allow for even roasting and caramelization.
3. Combine ingredients: Place the cut vegetables in a large baking dish. Add the minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt. Toss everything thoroughly to coat each piece evenly with the oil, syrup, and spices.
4. Roast vegetables: Place the baking dish in the preheated oven for 35 to 40 minutes. Halfway through cooking, toss the vegetables gently to ensure even browning and caramelization on all sides.
5. Check for doneness: The vegetables should be tender, easily pierced with a fork, and lightly browned with a caramelized glaze.
6. Serve: Remove from the oven and serve hot as a delicious side dish.

Notes

• For an extra touch of flavor, sprinkle some chopped fresh parsley or a squeeze of lemon juice before serving.
• Use fresh herbs if available for a more vibrant taste; dried herbs are a suitable substitute.
• Make sure to cut vegetables into similar sizes to ensure even cooking.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven to retain crispness.

• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: roasted sweet potatoes, roasted carrots, easy side dish, maple syrup vegetables, healthy roasted vegetables, baked sweet potatoes, fall side dish