Looking for a healthy side dish recipe to go with your main course? Look no further than Roasted Sweet Potatoes and Carrots! Both have natural sweetness and a tender texture, delicious and easy too!
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Why You’ll Love This Recipe
Here’s the perfect side dish recipe that’s great for weeknights or holiday dinners, and because the ingredients are so simple, it’s always a crowd pleaser.
Here are some good reasons to give it a try:
- It’s healthy! Nothing strange in this recipe, and roasting brings out the natural sweetness of the carrots and sweet potatoes.
- This is an easy sheet pan side dish. There’s little more to it that peeling, slicing and using some simple seasonings before roasting.
- Versatile! Serve roasted vegetables with almost any main dish, or as a veggie bowl with brown rice.
- Delicious! This is a very easy vegetable recipe.
Ingredients You’ll Need
For the full recipe and list of instructions and ingredients, please scroll down to the recipe card below.
- 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.
Step-By Step Instructions
- 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 a preheated 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.
Tips and Possible Variations
This is a very flavorful, clean-tasting recipe all on its own, but here are some ways to dress it up:
- Fresh herbs: I’m using mint here, but try fresh parsley, cilantro, chives or fresh thyme, even fresh basil!
- 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. 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.
Serving Ideas
- This is a great recipe to serve with roasted or grilled meats. Try it with ham, or this incredibly good baked Chicken Marsala, these citrus chicken thighs, or this light and deliciously moist Tin Foil Chicken.
- Serve a few side dishes with these carrots and sweet potatoes, like these cheesy, twice-baked potatoes, this fantastic Italian Green Bean Salad, and some easy, luscious, homemade applesauce.
- Make a fresh dessert while you’re at it! These Strawberry Cheesecake Bars don’t take long to put together and are amazing, a healthy-ish tray of cookies and Brownie Batter Hummus would be great, this Blackberry Galette just needs some vanilla ice cream on top, and this wonderful apple pie with graham cracker crust is a reader favorite!
- You can also make a full-on vegetarian or vegan meal with this recipe. Make a veggie bowl with chickpeas, quinoa or brown rice, tofu and leafy greens like kale and spinach.
Frequently Asked Questions
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.
Sure! Try adding parsnips, turnips, or even beets. Oven time may need to be adjusted as well.
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 2 days.
More Recipes to Try
- Carrots with Almonds: Another great side dish.
- Shortcut Chicken Pot Pie: This is an easy family favorite recipe.
- Superfoods Salad: A really healthy, tasty salad.
- Strawberry Cheesecakes in a Jar: An easy, fresh and delicious dessert.
- Italian Green Bean Salad: A Fantastic Salad Recipe.
- Vegetables to Serve with Turkey: A round-up of tasty sides.
- Carrot Currant Salad: A favorite, and no mayo!
- Spicy Roasted Sweet Potatoes with Yogurt Sauce: A delicious recipe!
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Roasted Sweet Potatoes and Carrots
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, peel and cut the carrots and sweet potatoes into rough 2" pieces. Set on the baking sheet and drizzle with the olive oil, the salt, pepper and maple syrup. Toss 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). The amount of 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
- 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!
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Please rate this recipe and thanks for leaving a comment!