Description

This easy roasted sweet potatoes and carrots recipe is a delicious and simple way to enjoy naturally sweet, caramelized vegetables. Tossed with a flavorful blend of garlic, maple syrup, and aromatic herbs, these roasted veggies make a perfect healthy side dish for any meal. The recipe highlights the natural sweetness of the root vegetables while adding hints of cinnamon and rosemary for warmth and depth.

Ingredients

Units Scale

Vegetables

1 large sweet potato (or 2 smaller ones), cut into 3/4 to 1 inch pieces
1 pound carrots, peeled and cut into 3/4 to 1 inch pieces

Flavorings

4 cloves garlic, minced
1/4 cup olive oil
2 Tbsp maple syrup
2 tsp dried thyme (or fresh thyme)
1 tsp dried rosemary (or fresh rosemary)
1 tsp cinnamon
Salt, to taste

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Instructions

Preheat the oven: Set your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the vegetables evenly and getting a nice caramelization.
Prepare the vegetables: Peel and cut the sweet potatoes and carrots into roughly 3/4-inch to 1-inch pieces. Place them in a large baking dish or roasting pan to allow plenty of space for even cooking.
Mix the seasoning: Add the minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt directly to the baking dish with the cut vegetables. Toss everything together thoroughly so the veggies are well-coated with the oil, syrup, and spices, ensuring flavorful roasting.
Roast the vegetables: Place the baking dish in the preheated oven and roast for 35 to 40 minutes. Be sure to toss the vegetables halfway through the cooking time to help them brown evenly on all sides.
Check for doneness and serve: The vegetables are ready when they are lightly browned, caramelized, and can be easily pierced with a fork. Remove from the oven and serve hot as a hearty side dish.

Notes

Leftovers: Store any leftovers in an airtight container in the refrigerator for 3-5 days. They can be reheated in the microwave or oven without losing much texture or flavor.
Ingredient swaps: Feel free to use Japanese sweet potatoes or substitute butternut squash for a different flavor and texture. Both dried and fresh rosemary or thyme can be used depending on availability and preference.

Nutrition

Serving Size: 1 serving (approximately 1/4 of recipe)
Calories: 180 kcal
Sugar: 8 g
Sodium: 150 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 5 g
Protein: 2 g
Cholesterol: 0 mg