Roasted Sweet Potatoes & Carrots

Roasted Sweet Potatoes & Carrots is a simple, healthy, and colorful side dish that pairs well with any main course. With their natural sweetness enhanced by roasting, these vegetables turn tender on the inside and slightly caramelized on the edges, offering rich flavor in every bite.

Why You’ll Love This Recipe

• Naturally sweet and savory flavor combo
• Easy to prepare with minimal ingredients
• Great for meal prep or holiday spreads
• Packed with fiber, vitamins, and antioxidants
• Budget-friendly and widely available ingredients
• Perfect as a side for chicken, fish, or vegetarian mains
• Easily customizable with herbs and spices
• Vegan and gluten-free

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes, peeled and chopped
• Carrots, peeled and chopped
• Olive oil
• Garlic powder
• Onion powder
• Dried thyme or rosemary
• Salt
• Black pepper

directions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potatoes and carrots with olive oil, garlic powder, onion powder, thyme, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet.
4. Roast for 25–30 minutes, flipping halfway through, until the vegetables are tender and golden brown on the edges.
5. Serve warm as a side or add to grain bowls and salads.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Spicy version: Add a pinch of cayenne pepper or smoked paprika for a kick.
• Maple glazed: Drizzle with maple syrup before roasting for extra sweetness.
• Herbed: Swap thyme with fresh rosemary, sage, or Italian seasoning.
• Citrus twist: Add orange zest and a splash of lemon juice after roasting.
• Add-ins: Include red onions, parsnips, or Brussels sprouts for variety.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for about 10 minutes or in the microwave for 1–2 minutes until heated through. To maintain crisp edges, use the oven or air fryer for reheating.

FAQs

Can I peel the sweet potatoes and carrots ahead of time?

Yes, you can peel and chop them up to 2 days in advance. Store in an airtight container in the fridge.

What’s the best way to ensure even roasting?

Cut the vegetables into similar-sized pieces and spread them out in a single layer on the baking sheet.

Can I use baby carrots instead of regular ones?

Yes, but be sure to cut them in half lengthwise for more even cooking.

Are roasted sweet potatoes and carrots healthy?

Absolutely. They’re rich in fiber, vitamins A and C, and antioxidants.

How do I make this dish oil-free?

You can roast the vegetables without oil by using a bit of vegetable broth or lemon juice, though the texture may be less crispy.

Can I roast these veggies with other vegetables?

Yes, just make sure everything is cut to similar sizes and roasting times align.

Should I cover the vegetables while roasting?

No, keeping them uncovered allows them to roast and caramelize properly.

Can I freeze the leftovers?

It’s not recommended, as the texture of sweet potatoes and carrots can become mushy when thawed.

What kind of pan should I use for roasting?

A rimmed baking sheet works best. Avoid overcrowding to prevent steaming.

Can I add fresh herbs before roasting?

Fresh herbs can be added, but they may burn. Add them toward the end or after roasting for best flavor.

Conclusion

Roasted Sweet Potatoes & Carrots are a nutritious and versatile side dish that adds warmth and vibrant color to your plate. With just a few ingredients and simple preparation, this recipe makes a great addition to weeknight meals or holiday dinners. Customize it to your taste and enjoy the naturally sweet, savory results every time.

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