1
In a bowl, combine the sweet potatoes, carrots, and garlic.
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2
Drizzle with olive oil and maple syrup, then sprinkle with dried thyme, rosemary, salt, and black pepper. Toss until well coated.
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3
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.
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