Roasted Sweet Potatoes & Carrots

Name: Roasted Sweet Potatoes & Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4.0
Ingredients: 2 large sweet potatoes, peeled and cubed; 4 large carrots, peeled and sliced; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon dried thyme

Highlighted under: Healthy & Light

This delightful Roasted Sweet Potatoes & Carrots recipe combines the natural sweetness of the veggies with a medley of spices, resulting in a perfect side dish for any occasion. The crispy edges and tender centers make these roasted veggies a flavorful addition to your meal prep or holiday feast. Enjoy the vibrant colors and aromas as they fill your kitchen, making it an irresistible vegetarian option that everyone will love.

Created by

Emily

Last updated on 2025-11-13T20:28:54.036Z

The Benefits of Roasting

Roasting vegetables is an excellent way to highlight their natural flavors while achieving a deliciously crispy texture. The dry heat of the oven caramelizes the sugars in the sweet potatoes and carrots, enhancing their sweetness without the need for added sugars. This cooking method also allows for a more intense flavor that complements the spices beautifully, making every bite a delightful experience.

In addition to flavor, roasting helps to retain the nutritional value of your vegetables. With minimal oil and seasoning, you can enjoy a dish that is rich in vitamins and minerals. Sweet potatoes, for instance, are an excellent source of beta-carotene, an antioxidant important for maintaining healthy vision and skin, while carrots provide a healthy dose of fiber and Vitamin A.

Perfect Pairings

Roasted sweet potatoes and carrots make a versatile side dish that pairs well with a variety of main courses. They complement roasted meats like chicken or turkey beautifully, adding a sweet and savory contrast that enhances the overall meal. For a vegetarian option, serve them alongside quinoa or chickpea salad for a filling and nutritious plate.

These roasted veggies can also be incorporated into grain bowls or served over a bed of greens for a light and healthy lunch. Drizzling them with a tangy vinaigrette or balsamic reduction can elevate their flavors even further, creating a dish that feels gourmet yet easy to prepare.

Customization Tips

One of the great things about this roasted sweet potatoes and carrots recipe is its flexibility. Feel free to experiment with other vegetables like parsnips, beets, or Brussels sprouts for a colorful and nutritious twist. You can also adjust the spices to suit your preference; consider adding cinnamon for a warm, sweet note or chili powder for a bit of heat.

If you're serving a large group or simply want to meal prep for the week, this recipe is easily scalable. Just ensure that the vegetables are in a single layer on the baking sheet to achieve optimal roasting, and adjust the olive oil and seasonings accordingly.

Ingredients

Main Ingredients

2 large sweet potatoes, peeled and cubed
4 large carrots, peeled and sliced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried thyme

These ingredients contribute to the vibrant flavors and textures of the dish.

Instructions

Preheat the oven

Preheat your oven to 400°F (200°C) to ensure even roasting.

Prepare the vegetables

In a large bowl, combine the sweet potatoes and carrots. Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, paprika, and thyme. Toss until everything is evenly coated.

Roast the veggies

Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they are tender and golden brown, stirring halfway through for even cooking.

Serve

Remove the roasted sweet potatoes and carrots from the oven and let them cool slightly before serving. Enjoy as a delicious side dish!

Make sure to adjust the roasting time based on your oven for best results.

Storage Suggestions

Leftover roasted sweet potatoes and carrots can be stored in an airtight container in the refrigerator for up to four days. To reheat, spread them out on a baking sheet and warm them in a preheated oven at 350°F (175°C) until heated through, about 10-15 minutes. This will help restore some of the crispiness lost during refrigeration.

For longer storage, consider freezing the roasted vegetables. Allow them to cool completely before placing them in a freezer-safe bag or container. They can be stored in the freezer for up to three months. Thaw them overnight in the refrigerator before reheating, and enjoy them as a quick side dish or addition to any meal.

Health Benefits

Both sweet potatoes and carrots are powerhouse vegetables packed with nutrients that can benefit your health. Sweet potatoes are high in antioxidants, dietary fiber, and vitamins such as C and B6, supporting immune function and overall wellness. Their natural sweetness makes them a family favorite, even among picky eaters.

Carrots, on the other hand, are known for their role in promoting good vision due to their beta-carotene content. This vegetable is low in calories and high in fiber, making it a great option for weight management. Together, these vegetables create not only a delicious dish but also a nutritionally rich addition to your diet.

Serving Suggestions

For an elegant touch, garnish your roasted sweet potatoes and carrots with fresh herbs such as parsley or cilantro before serving. A sprinkle of feta or goat cheese can also add a creamy texture that complements the sweetness of the vegetables perfectly. This elevates the dish, making it suitable for both casual meals and festive occasions.

To enhance the flavor profile even further, consider drizzling the veggies with a balsamic glaze or a squeeze of fresh lemon before serving. This adds a tangy note that contrasts wonderfully with the sweetness of the roasted vegetables, creating a balanced and delicious dish that your guests will rave about.

Questions About Recipes

→ Can I use other vegetables?

Yes, you can substitute other root vegetables like parsnips or beets.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.