Roasted Sweet Potatoes and Carrots
Roast these root vegetables together for the easiest healthy side dish! Roasted sweet potatoes and carrots are a tasty combo that make a wonderful side for the holiday season or even a simple weeknight meal.
Roasted Sweet Potatoes and Carrots Recipe
Looking for a healthier side dish for your holiday meal? These easy roasted sweet potatoes and carrots are just the thing! They’re a wonderful sweet and savory side dish that would go great with holiday dinners, as well as a weeknight dinner.
Air fryer sweet potatoes and roasted air fryer carrots have always been some of my favorite ways to get veggies on the table for dinner. But when fall and winter roll around, these oven roasted sweet potatoes and carrots run right to first place! They’re so cozy and flavorful, and really easy to make.
And look, I’m all for sweet potato casserole and other classics at Thanksgiving dinner, but I think we can all agree that having some healthy recipes to choose from is always a good idea. This recipe is perfect for that special occasion!
Make roasted vegetables for every occasion you want! Even though root veggies seem to be extra cozy during the fall and winter, you could even make this dish during the spring and summer months too. There’s never a bad time for delicious veggies!
Why You’ll Love this Recipe
You’ll love this delicious recipe for roasted root vegetables:
- This easy side dish can be made in just over a half hour! Quick and simple, great for any meal no matter what main dish you’re serving.
- Both sweet potatoes and carrots have wonderful health benefits. They’re packed full of vitamins and nutrients that are great for your body!
- Roasted sweet potatoes and carrots are gluten free, vegetarian, vegan, and paleo. A great options to serve to those with dietary restrictions.
Ingredients
These simple ingredients are all you need for the sweet potato and carrot recipe:
- sweet potatoes
- whole carrots
- olive oil
- maple syrup
- ground cinnamon
- fresh thyme
- salt and black pepper
- fresh parsley
Substitutions and Variations
You can use rainbow carrots if you prefer! But I definitely recommend using whole carrots and chopping them instead of using baby carrots.
Feel free to skip the cinnamon if you’d rather not have that flavor combination.
Honey is a great swap for maple syrup. Agave syrup, or even a sprinkle of brown sugar, can also be used in place of maple syrup.
You can substitute the fresh thyme with fresh rosemary, or even use both in this recipe. Dried herbs will also work.
How to Make Roasted Sweet Potatoes and Carrots
Follow these simple steps to make these yummy roasted root vegetables:
Preheat your oven to 400°F (200°C). Then combine the cubed sweet potatoes and carrots in large bowl.
Drizzle the olive oil and maple syrup over the vegetables. Then sprinkle with cinnamon, thyme, salt, and pepper. Toss everything together until the vegetables are well coated.
Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
Remove from the oven, garnish with fresh parsley if desired, and serve warm.
How to Store Leftover Roasted Veggies
Transfer cooled leftovers to an airtight container. Store in the fridge for 3-4 days or freeze for up to 3 months. Allow to thaw before reheating. For best results, reheat in the oven until warmed through. You can also reheat in the microwave, but the sweet potatoes and carrots may end up pretty mushy.
What to Serve with Roasted Sweet Potatoes and Carrots
This is the perfect side dish for a cozy meal on a busy evening. Brown sugar pork chops and air fryer turkey meatballs are so yummy with the sweet potatoes and carrots! A super easy meal would be this side dish and air fryer grilled chicken or air fryer filet mignon.
Serve it with your favorite holiday meals too! Or even something like easy turkey tenderloin if you’re having a smaller Thanksgiving gathering. It’s a versatile dish that pairs well with almost anything.
Tips for Success
With these few tips, you’ll have the best healthy side dish:
- Cut the sweet potatoes and carrots into uniform pieces to ensure that they cook evenly. Smaller pieces will cook faster and become crispier.
- If you notice the vegetables are browning too quickly, reduce the oven temperature to 375°F (190°C) and cover them loosely with aluminum foil. Continue roasting until they’re tender.
- Make sure to clean the sweet potatoes and carrots well before you peel and dice them. Remove all dirt and debris!
FAQ
Sweet potatoes have a higher sugar content and also contain more moisture than regular potatoes. This is why they typically don’t get super crispy when roasted. However, if you cut them into smaller chunks, the outside will crisp up a bit better than larger chunks!
You do not need to soak the sweet potatoes for this recipe! Just toss them into the oil and seasonings with the carrots and then bake in the oven.
More Healthy Side Dish Recipes
Roasted Sweet Potatoes and Carrots
Equipment
- Cutting Board
Ingredients
- 2 large sweet potatoes peeled and cut into cubes
- 4 large carrots peeled and cut into similar-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh thyme or ½ teaspoon dried
- salt and pepper to taste
- fresh parsley for garnish, optional
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the cubed sweet potatoes and carrots.
- Drizzle the olive oil and maple syrup over the vegetables. Sprinkle with cinnamon, thyme, salt, and pepper. Toss everything together until the vegetables are well coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Remove from the oven, garnish with fresh parsley if desired, and serve warm.
