Hearty and savory with a touch of sweetness, Roasted Sweet Potatoes And Carrots are a perfect side dish.
They say “beauty is in the eye of the beholder,” so behold this beauty: bright, vibrant sweet potatoes and carrots together in one dish. When these two gorgeously orange root veggies are tossed with olive oil, garlic, herbs, spices, and a touch of maple syrup and then roasted to tender perfection, they give new meaning to the term “side dish”—no matter what I serve them with, they are the first thing to disappear from the plate, making me wonder if they’re actually the main!
One look at roasted sweet potatoes and carrots and you know they’re perfect for Thanksgiving, a holiday that celebrates classic fall vegetables, especially the orange ones (hello pumpkin and squash!). The first time I made this dish, I wondered why it never occurred to me before to roast sweet potatoes and carrots together: both feature a natural sweet and savory flavor profile, lend themselves beautifully to garlic, rosemary, and thyme, and are magically enhanced by the rich, complex notes of maple syrup. A match made in orange heaven! This dish was so popular at my Thanksgiving table that now I make it all the time (partly because it goes so well with so many things!).
Roasted sweet potatoes and carrots are also one of the easiest side dishes you’ll ever make: there are only three steps, and the first one is to preheat your oven! To ensure even cooking, cut the sweet potatoes and carrots into the same size pieces (smaller pieces will cook more quickly); if the veggies get too brown before they’re cooked through, just cover the pan with aluminum foil until they’re done.
What orange vegetables bring to the table
In addition to their good looks and great flavor, orange vegetables like sweet potatoes and carrots bring a lot of essential nutrients to the table. Both are excellent sources of fiber and contain minerals, such as potassium, and vitamins, including vitamin C. Speaking of vitamins, each one is also packed with the powerful antioxidant beta-carotene, which the body converts to vitamin A. So eat your orange vegetables, especially in this vegan and gluten-free roasted sweet potatoes and carrots dish!
How do I store leftovers?
Store cooled roasted sweet potatoes and carrots in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months (thaw overnight in the fridge before reheating).
Serving suggestions
We love the earthy taste of rosemary and thyme in this recipe for roasted sweet potatoes and carrots, but if you want to up your spice game, sprinkle some Creole Seasoning or Gingerbread Spice Mix on top of the veggies before they go into the oven. Some other additions we love include chopped-up Easy Candied Pecans or Orange And Rosemary Pecans, depending upon what kind of flavors you’re in the mood for. And while I think roasted sweet potatoes and carrots pair perfectly with pretty much any meat, poultry, or fish, they are particularly delish with Brown Sugar And Balsamic Slow-Cooked Pork, a classic Roast Chicken, and this Honey-Sriracha Salmon. Or keep the meal vegan by serving roasted sweet potatoes and carrots with The Best Ratatouille or Vegan Jambalaya.
Roasted Sweet Potatoes And Carrots
Ingredients
- 2 medium sweet potatoes peeled and cut into 1-inch cubes
- 1 pound carrots peeled and cut into 1-inch pieces
- 3 cloves garlic minced
- 3 1/2 tablespoons olive oil
- 1 1/2 tablespoons maple syrup
- 1 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 400°F.
- In a bowl, combine the sweet potatoes, carrots, and garlic. Drizzle with olive oil and maple syrup, then sprinkle with dried thyme, rosemary, salt, and black pepper. Toss until everything is well coated.
- Spread the vegetables in a single layer on a baking sheet and roast for 35-40 minutes, stirring halfway through, until tender and lightly browned. Garnish with parsley.
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