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. This is SUCH a delicious, easy-to-make, and nutritious vegetable side dish! Recipe is both vegan + gluten-free.

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!
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.
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.
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:
- 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
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!
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).
More delicious vegetable side dishes:
- Roasted Japanese Sweet Potatoes With Miso Maple Tahini
- Maple-Roasted Delicata Squash With Goat Cheese
- 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!
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
Ingredients
- 1 large sweet potato (or 2 smaller ones)
- 1 pound carrots, peeled
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 Tbsp maple syrup
- 2 tsp thyme
- 1 tsp rosemary
- 1 tsp cinnamon
- Salt, to taste
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 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!
- 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!
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
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!
20 Comments on “Roasted Sweet Potatoes & Carrots”
This is absolutely delicious. Makes a lovely side dish, subtle flavours, hint of sweetness. Paired it with salmon, brocolli and asparagus. Will definitely make again.
Hi Janelle! Thank you so much for sharing your experience!! I’m so happy you enjoyed this one. I love all the ingredients you paired it with – sounds like a perfect meal to me!!
Made it it was excellent ☺️ thank you for a great recipe simple ,Minimal for surewill make it again .
Cheffrenchy…
Hi Barbara! Thank you so much for sharing your experience! It’s so appreciated. I’m so happy to hear that you enjoyed this one 🙂
I have just tried this recipe and it tasted amazing ( I served it with air fried turkey breasts). It´s really quick and easy to make – and it tastes just as good when stored in the fridge for the next days.
Hi Vivian! Thank you so much for taking the time to leave a review! It’s so appreciated. I’m so happy to hear you enjoyed this one (and the leftovers ;))!!
This was so delicious Carrie. I had with a steak and ale pie, roast potatoes and kale.
So nice.
Mike
Hi Michael! I’m so happy to hear that you enjoyed this one. Thank you so much for taking the time to leave a review. I love what you paired it with, that all sounds perfect 🙂
A Thanksgiving hit!
I’m so happy to hear that, Rhea!! Thank you for sharing 🙂
Delicious sweet potato and carrots recipe from Walder Wellness. Quick prep time. The cinnamon and maple syrup (2 tsp) were enough to add flavor but was not overpowering. Would add a point to peel the sweet potatoes. Used a 9” by 12” baking pan which was roomy to allow vegetables enough room during roasting
Hi Grace! I’m so happy to hear you enjoyed this recipe. Thanks so much for taking the time to leave a review and for your tips!
You can totally peel the sweet potatoes first if you want, but I actually love leaving the peels on! Personal preference for sure 🙂
Mmmmm. I made this tonight AS WRITTEN and it was delicious. The only thing was that I had huge carrots and I didn’t cut them small enough so they weren’t quite cooked after 40 minutes. But I cooked them a few minutes longer and they were perfect. I served them with pan fried Pickerel and a few green beans. My husband loved the meal.
Hi Jane! Thank you so much for taking the time to leave a review – it’s so appreciated! I’m so happy to hear that you and your husband enjoyed this recipe!! Glad you were able to cook the carrots a little longer to get them tender enough, those really big carrots can certainly take a while haha 🙂
This recipe is awesome and I will definitely be making this again…and again! I did not add the maple syrup but the sweetness of the carrots and sweet potatoes were more than sufficient. This dish tastes even better the next day! I paired it with balsamic chicken thighs and almond green beans.
Hi Stacy!! Thank you so much for taking the time to leave a review! It’s so appreciated and I’m so happy to hear that you enjoyed this recipe. Balsamic chicken thighs and almond green beans with this sounds SO good!! 🙂
This is one of the most delicious recipes I’ve ever made. It’s perfect for a Thanksgiving potluck!
Thank you so much for the kind words, Grace!! I’m so happy to hear that you enjoyed this one. Def one to add to the list for Thanksgiving or Christmas 😉
Hi. I am making this dish tonight as I’d bought a sweet potato but hadn’t yet baked it, and I have the carrots so I’m set. The recipe sounds lovely.
Hi Pamela! Thank you so much for the kind words! I so hope you enjoy this recipe – it was one of my most popular ones last fall 🙂