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Roasted Sweet Potatoes & Carrots

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Tender roasted sweet potatoes and carrots seasoned with herbs and olive oil—perfect as a flavorful side dish for any meal.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 4 large carrots, peeled and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon honey or maple syrup
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of smoked paprika or ground cumin for extra flavor

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
  2. In a large bowl, combine sweet potato cubes and carrot pieces.
  3. Drizzle with olive oil and honey (or maple syrup). Sprinkle with rosemary, thyme, salt, pepper, and optional spices.
  4. Toss until evenly coated.
  5. Spread vegetables in a single layer on the prepared sheet, avoiding overcrowding.
  6. Roast 25–30 minutes, turning once halfway through, until tender and edges are caramelized.
  7. Remove from oven and let cool 5 minutes before serving.
  8. Serve warm, optionally garnished with extra fresh herbs.

Notes

  • Cut vegetables as uniformly as possible for even roasting.
  • Substitute other root vegetables like parsnips or beets for variety.
  • For a savory twist, omit honey and add 2 cloves minced garlic in step 3.
  • Make‑ahead: roast the vegetables, cool, and refrigerate; reheat in oven at 400 °F (205 °C) for 10–12 minutes.
  • Leftovers are delicious tossed into salads or grain bowls.

Nutrition

Find it online: https://easy-tapas-recipes.com/roasted-sweet-potatoes-carrots/