Description
This Easy Roasted Sweet Potatoes & Carrots recipe features tender, caramelized vegetables coated in a flavorful blend of olive oil, maple syrup, garlic, and aromatic herbs. Perfect as a comforting side dish, it combines the natural sweetness of sweet potatoes and carrots with warm spices and herbs for a simple, nutritious, and delicious dish.
Ingredients
Units
Scale
Vegetables
- 1 large sweet potato (or 2 smaller ones), peeled and cut into 3/4-inch to 1-inch pieces
- 1 pound carrots, peeled and cut into 3/4-inch to 1-inch pieces
Flavorings
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 Tbsp maple syrup
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp ground cinnamon
- Salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough to roast the vegetables perfectly.
- Prepare Vegetables: Peel and cut the sweet potatoes and carrots into roughly 3/4-inch to 1-inch pieces, ensuring even sizing for consistent roasting. Place them in a large baking dish.
- Season Vegetables: Add the minced garlic, olive oil, maple syrup, dried thyme, dried rosemary, ground cinnamon, and salt to the baking dish. Toss everything thoroughly so all the veggies are well coated with the oil, syrup, and spices.
- Roast: Place the baking dish in the preheated oven and roast for 35 to 40 minutes. Toss the vegetables halfway through cooking to ensure even browning. The vegetables should become lightly browned, caramelized, and easily pierced with a fork when done.
- Serve: Remove the roasted vegetables from the oven and serve hot as a flavorful, healthy side dish.
Notes
- LEFTOVERS: Store leftovers in an airtight container in the refrigerator for 3-5 days. Reheat leftovers in the microwave or oven; they reheat well with minimal loss of texture.
- INGREDIENT SWAPS: You can substitute classic orange sweet potatoes with Japanese sweet potatoes or butternut squash for a different flavor and texture. Both dried and fresh rosemary and thyme can be used according to your preference.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 160
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
