Roasted Sweet Potatoes and Carrots

Looking for a tasty side dish recipe to go with your main course? Look no further than these flavorful Roasted Sweet Potatoes and Carrots.

Why You'll Love This Recipe

Here's the perfect side dish recipe that's great to go alongside almost any main dish, and because the ingredients are so simple, it's always a crowd-pleaser.

Here are some good reasons to give it a try:

• Roasting brings out the natural sweetness of the carrots and sweet potatoes, making them extra scrumptious.

• This is an easy sheet pan vegetable side dish for roasted veggies. There's little more to it that peeling, slicing and using some simple seasonings before roasting.

• It's versatile! You can serve this vegetable recipe with almost any main dish.

Ingredients You’ll Need:

• Sweet Potato: Just a few small, or two large.

• Carrots: A few large carrots will do.

• Olive Oil: We'll use about a half cup to coat the vegetables.

• Seasonings: Just kosher salt and freshly ground black pepper.

• Maple Syrup: To give this side a slightly sweet finish.

1. Start by peeling the sweet potatoes, then cut them into thick slices, then chunks. Easy!

2. Next, peel and slice the carrots.

3. On a prepared baking sheet or roasting pan, toss the carrots and the sweet potatoes with the olive oil and seasonings and place in an even layer on the baking sheet. Place in a pre-heated oven at high temperature until the edges are golden brown.

Alternatively, you can toss everything together in a large bowl, then transfer to the baking sheet.

4. Roast carrots and sweet potatoes in a hot oven for 25-40 minutes, turning once half-way through.

This is a very flavorful, clean-tasting veggie side dish recipe all on its own, but try these variations to switch things up:

• Fresh herbs: Use fresh mint or parsley, cilantro, chives or fresh thyme, even fresh basil.

• Nuts: Try toasted sliced almonds, pecans, walnuts or pine nuts. About a quarter cup.

• Cheese: Crumble feta cheese, goat cheese or blue cheese for some tangy flavor and contrast.

• Seasonings: Add a tiny bit of paprika for a smoky taste, or red pepper flakes to make it spicy. Try a drizzle of balsamic vinegar over the top for a variation.

• Citrus: Serve with fresh lime wedges to squeeze over the top before serving. Delicious and different! Or try fresh lemon zest, just a little over the top before serving.

FAQ’s

How long will it take to roast the vegetables in my oven?

This is a great question, and the answer is it will vary depending on your oven. At 425F degrees, it will take anywhere from 25-40 minutes, maybe a little longer. The exact roasting time will depend on how hot your oven runs and how thick or thin you slice your vegetables.

Can I use other root vegetables in this recipe?

Sure! Next time, try adding parsnips, turnips, or even beets. Oven time may need to be adjusted as well.

Can I make this ahead of time?

Yes, you can. Reheat the vegetables in the oven or microwave until warm all the way through. Store any leftovers in an airtight container in the refrigerator for up to two days.

Roasted Sweet Potatoes and Carrots

Here's an easy side dish of roasted sweet potatoes and carrots. Perfectly delicious!

Course: Side Dish

Total Time: 45 minutes

Servings: 4

Ingredients

• ▢ 3 cups Carrots, peeled and sliced 2" thick about 1 ½ pounds

• ▢ 3 cups Sweet Potatoes, peeled and sliced into 2" chunks about 1 ½ pounds

• ▢ ¼ cup Olive Oil

• ▢ 2 tablespoons Maple Syrup

• ▢ ¼ teaspoon Kosher Salt

• ▢ ¼ teaspoon Freshly Ground Pepper

• ▢ Fresh Mint or Italian Parsley for Garnish

• ▢ Flaky Sea Salt like Maldon for serving

Instructions

• Preheat the oven to 425F degrees and prepare a large baking sheet by lining it with parchment paper.

• Wash, dry, peel and cut the carrots and sweet potatoes into rough two-inch pieces.

  Set on the baking sheet and drizzle with the olive oil, the salt, pepper and maple syrup.

  Toss with your hands or a large spoon to coat everything, then spread the ingredients out on a single layer on the baking sheet without crowding them if you can. (Piling them on the sheet with overlap will cause them to steam, not roast).

• Bake on the lower rack for 25-40 minutes (or more, depending on your oven.)

  The total amount of cooking time will depend on how hot your oven is and how thick your vegetables are. Check them at 25 minutes, and continue roasting until they are fork tender and slightly charred just on the edges.

• Finish with fresh mint and flaky sea salt, if desired.

Notes

Try some of these variations on this recipe:

• Fresh herbs: I’m using mint here, but try fresh Italian Parsley, cilantro or chives.

• Nuts: Try some toasted sliced almonds, pecans, walnuts or pine nuts.

• Cheese: Crumble feta cheese, goat cheese or blue cheese for some tangy flavor and contrast.

• Seasonings: Add a tiny bit of paprika for a smoky taste, or red pepper flakes to make it spicy.

• Citrus: Serve with fresh lime wedges to squeeze over the top before serving. Delicious and different!