Roasted Sweet Potatoes and Carrots
Complete your holiday menu with this healthy side dish of roasted sweet potatoes and carrots!
Servings: 6 servings
Calories: 178kcal
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.
Video
Nutrition
Serving: 1cup | Calories: 178kcal | Carbohydrates: 32g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 96mg | Potassium: 554mg | Fiber: 5g | Sugar: 11g | Vitamin A: 24114IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 1mg
