Roasted Sweet Potatoes & Carrots

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!

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.

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.

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:

• turkey, chicken, or steak
• vegan proteins – like this honey garlic tofu or miso maple tofu
• seafood – like this baked pesto cod, honey lemon salmon with thyme, or these smoked paprika shrimp
• for something really simple – I love this one with some runny poached or sunny-side up eggs!

Non-starchy veggie ideas:

• sautéed leafy greens, like spinach, swiss chard, or kale
• brussels sprouts – you could try these roasted brussels with blue cheese, or these sautéed shredded brussels!
• broccoli or broccolini – like this balsamic roasted broccoli, or this roasted broccolini + kale with honey
• a simple green salad – like this kale apple walnut salad or this massaged avocado kale salad
• these simple pan-fried oyster mushrooms

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!

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!

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 Japanese Sweet Potatoes With Miso Maple Tahini
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• Roasted Acorn Squash With Sage Butter
• Maple-Roasted Carrots With Harissa Yogurt
• Roasted Butternut Squash With Kale & Coconut Cream

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

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