Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Sweet Potatoes & Carrots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 40 reviews

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

This Roasted Sweet Potatoes & Carrots recipe features tender, golden sweet potatoes and carrots seasoned with garlic, smoked paprika, and a touch of olive oil. It’s a flavorful and healthy vegan side dish that’s perfect for pairing with roasted meats or grain bowls. Easy to prepare and roast, this dish offers a delicious balance of sweetness and savory notes with simple pantry ingredients.

Ingredients

Scale

Vegetables

  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 4 large carrots, peeled and sliced into ½-inch rounds

Seasonings & Oil

  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika

Optional Garnish

  • 1 tablespoon chopped fresh parsley (optional for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
  2. Toss Vegetables: In a large bowl, combine the peeled and chopped sweet potatoes and sliced carrots. Add olive oil, salt, black pepper, garlic powder, and smoked paprika. Toss everything together until the vegetables are evenly coated with the seasoning and oil mixture.
  3. Arrange on Baking Sheet: Spread the seasoned sweet potatoes and carrots out in a single layer on the prepared baking sheet. This ensures even roasting and helps the vegetables caramelize beautifully.
  4. Roast: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes. Make sure to toss the vegetables halfway through the cooking time to promote uniform browning and cooking. The vegetables are done when they are tender and golden on the edges.
  5. Garnish and Serve: Remove the roasted sweet potatoes and carrots from the oven. Optionally, sprinkle chopped fresh parsley over the top for a fresh burst of color and flavor. Serve warm as a delicious side dish.

Notes

  • For extra flavor, consider drizzling maple syrup or a balsamic glaze over the roasted vegetables before serving.
  • This roasted vegetable dish pairs well with roasted meats, poultry, or grain bowls for a balanced meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in the oven or microwave.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://mettehelbak.com/roasted-sweet-potatoes-and-carrots-recipe/