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These oven-roasted sweet potatoes and carrots are paired with sweet and savoury flavours, like maple syrup, cinnamon, rosemary, and thyme. This is SUCH a delicious, easy-to-make, and nutritious vegetable side dish! Recipe is both vegan + gluten-free.

Roasted sweet potatoes and carrots in a serving bowl.

If you’re looking for a simple, yet delicious vegetable side dish to serve for the holidays (or simply on a cozy weeknight), these roasted sweet potatoes and carrots are for you!

They’re incredibly easy to make – simply chop up the veggies, toss them in a few pantry-staple ingredients, then pop them in the oven while you prepare the rest of your meal. For more inspiration, I’ve included some serving ideas for what to pair this recipe with.

As a dietitian, I love sharing ways to make eating more vegetables taste delicious. Both sweet potatoes and carrots are chock-full of nutrition benefits – I share more details below if interested. I hope you enjoy this one as much as I did 🙂

Want more veggie side dishes? Checkout my popular roundup of healthy vegetable side dish recipes for more ideas!

Recipe ingredients in small bowls.

Ingredients needed & possible substitutions

All you need to make this carrot and sweet potato recipe are 7 simple ingredients:

  • sweet potatoes – I used the classic orange sweet potato here, but you could use Japanese sweet potatoes too. When I made this recipe, I thought that it would taste fantastic with butternut squash too… so feel free to make that swap if you so please!
  • carrots
  • garlic
  • olive oil
  • maple syrup
  • cinnamon
  • rosemary – I used dried rosemary, but you could use fresh
  • thyme – similarly, I used dried thyme for this recipe – the fresh thyme was purely for photographic purposes. You could use either!

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

Step-by-step: how to roast sweet potatoes & carrots

Roasting these sweet potatoes and carrots is easy-peasy!

Simply start by giving your veggies a good wash and dry. I like to peel the carrots, but prefer to leave the sweet potato skin on. You can remove the sweet potato skin though, if preferred.

Next, chop up the vegetables into roughly 3/4-inch to 1-inch pieces.

Chopped sweet potatoes and carrots on a cutting board.

Then, transfer the chopped up carrots and sweet potatoes into a large baking dish. Top them with olive oil, minced garlic, maple syrup, cinnamon, thyme, rosemary, and salt.

Toss everything together so that the veggies are well-coated in the oil, syrup, and spices.

Next, place the baking dish in a pre-heated oven for 35-40 minutes (at 400F), tossing them halfway through.

TIP: I like to set my timer for 20 minutes, then toss the veggies, returning them to the oven and setting my timer for another 15 or 20, depending on how they’re looking!

When the veggies are done, they’ll be lightly browned and caramelized. You should be able to pierce them easily with a fork, but they will still have a little firmness to them.

Chopped sweet potatoes and carrots tossed in seasonings in a baking dish.

What to serve this recipe with

As you can probably tell by the ingredients, this is an ideal vegetable side dish for the holidays – like Thanksgiving or Christmas! It’ll pair perfectly with traditional holiday foods 🙂

That said, this recipe is ALSO great for a cozy weeknight dinner (or as part of your weekly meal prep).

As sweet potatoes and carrots are fiber-rich, starchy vegetables, I recommend pairing this dish with a quality protein and some non-starchy veggies to round out your meal.

Proteins:

Non-starchy veggie ideas:

Storage notes

Leftovers of this recipe will keep in an airtight container in the fridge for 3-5 days.

Leftovers can be reheated in the microwave or oven. They heat up quite well, with little compromise on texture!

Roasted sweet potatoes and carrots in a baking dish.

Sweet potato nutrition benefits

Sweet potatoes are a great source of dietary fibre, with one medium-sized sweet potato providing almost 4 grams (15% of your daily needs).

From a micronutrient standpoint, sweet potatoes are an incredible source of beta-carotene, which converts to vitamin A. One medium sweet potato provides 386% of your daily vitamin A needs!

Sweet potatoes are also a source of other micronutrients, like:

  • potassium
  • magnesium
  • calcium
  • iron
  • phosphorus
  • vitamin B6
  • vitamin E
  • vitamin C

Want more recipes using sweet potatoes? Checkout my roundup of easy sweet potato recipes for more inspiration!

Carrot nutrition benefits

Carrots are a great source of different micronutrients, such as: 

  • vitamin A
  • vitamin K
  • vitamin B6
  • vitamin C
  • folate
  • potassium

Like sweet potatoes, carrots are a great source of beta-carotene. One cup of chopped carrots provides 428% of your daily vitamin A needs.

Beta-carotene, along with other plant compounds abundant in carrots like lutein and lycopene, act as powerful antioxidants. Antioxidants help to promote health and reduce risk for many chronic illnesses.

Carrots are also a good source of dietary fibre, with 1 cup of chopped carrots providing almost 4 grams of fibre (about 14% of your daily needs).

Roasted sweet potatoes and carrots in a serving bowl.

More delicious vegetable side dishes:

Did you give this Roasted Sweet Potato & Carrots Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Easy Roasted Sweet Potatoes & Carrots

These oven-roasted sweet potatoes and carrots are paired with sweet and savoury flavours, like maple syrup, cinnamon, rosemary, and thyme. Recipe requires only 15 minutes of active time – the rest is in the oven!
Roasted sweet potatoes and carrots in a serving bowl.
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Ingredients

Instructions

  • Preheat oven to 400F.
  • Cut sweet potatoes and carrots into roughly 3/4-inch to 1-inch pieces. Place in a large baking dish.
  • Add minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt to the baking dish. Toss everything together so that the veggies are well-coated in the oil, syrup, and spices.
  • Place the baking dish in the oven for 35-40 minutes, tossing them halfway through. The veggies should be lightly browned and caramelized and easily pierced with a fork.
  • Remove from oven + serve hot!

Notes

*LEFTOVERS:
  • Leftovers of this recipe will keep in an airtight container in the fridge for 3-5 days.
  • Leftovers can be reheated in the microwave or oven. They heat up quite well, with little compromise on texture!
 
*INGREDIENT SWAPS:
  • I used the classic orange sweet potato here, but you could use Japanese sweet potatoes too. When I made this recipe, I thought that it would taste fantastic with butternut squash too… so feel free to make that swap if you so please!
  • I used dried rosemary, but you could use fresh
  • Similarly, I used dried thyme for this recipe – the fresh thyme was purely for photographic purposes. You could use either!

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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Pinterest graphic for a roasted sweet potato and carrot recipe.
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