Sweet Potatoes And Carrots Recipe
Roasted sweet potatoes and carrots are the ultimate cozy side dish that pairs beautifully with almost any main course. This recipe brings out the natural sweetness of both vegetables with a hint of maple syrup and warmth from cinnamon. Balanced by savory garlic and earthy herbs, this dish has a rich, caramelized flavor that’s hard to resist. And with just 15 minutes of prep time, it’s simple enough for weeknights yet special enough for holiday gatherings.
These roasted vegetables are not only delicious but also packed with nutrients, adding color and flavor to your plate. The subtle sweetness from the maple syrup and cinnamon pairs perfectly with the thyme and rosemary, creating a mouthwatering medley that is satisfying on its own or alongside proteins like roasted chicken or grilled steak. This dish captures the essence of fall flavors but is versatile enough to enjoy year-round.
Whether you’re looking to add more veggies to your diet or searching for an easy, crowd-pleasing side, these roasted sweet potatoes and carrots will quickly become a staple. With minimal effort and maximum flavor, this recipe is sure to be a hit with family and friends alike.
Key Ingredients for Roasted Sweet Potatoes & Carrots
- Carrots – Peeled and chopped, they add natural sweetness and an earthy flavor to balance the dish.
- Sweet Potato – Choose one large or two smaller sweet potatoes for a soft, buttery texture and delightful caramelized edges.
- Garlic – Minced fresh garlic infuses the vegetables with a savory depth and adds a wonderful aroma.
- Cinnamon – Just a teaspoon of cinnamon adds warmth and enhances the natural sweetness of the vegetables.
- Maple Syrup – Adds a touch of sweetness that caramelizes beautifully in the oven, creating irresistible crispy edges.
- Dried Thyme – Offers an earthy, slightly minty flavor that complements the sweet and savory elements.
- Dried Rosemary – Its piney, woodsy notes pair well with both thyme and garlic, rounding out the flavor profile.
- Olive Oil – Helps the vegetables roast to golden perfection while keeping them tender on the inside.
- Salt – Enhances all the flavors, balancing the sweetness of the maple syrup and cinnamon.
How to Make Roasted Sweet Potatoes & Carrots
- Preheat your oven to 400°F (200°C) and prep a large baking dish.
- Chop the sweet potatoes and carrots into pieces around 3/4 to 1 inch thick, keeping the sizes similar for even roasting. Place the chopped vegetables into the baking dish.
- Add the minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt over the vegetables. Toss everything together, ensuring each piece is well-coated with the oil and seasonings.
- Roast the vegetables in the preheated oven for 35 to 40 minutes, stirring halfway through to promote even browning. The vegetables should be caramelized and easily pierced with a fork when done.
- Serve warm, straight from the oven, and enjoy the comforting flavors!
Tips for Perfect Roasted Sweet Potatoes & Carrots
- Uniform Chopping: Cutting the vegetables to a similar size helps them cook evenly, avoiding some pieces being overcooked while others are underdone.
- Stir Midway: Stirring halfway through roasting ensures even caramelization on all sides, which enhances the flavor and texture.
- Add Fresh Herbs: If you have fresh thyme or rosemary on hand, feel free to use them for a more vibrant, aromatic flavor. Fresh herbs work best when added halfway through cooking to prevent burning.
- Adjust Sweetness: For a less sweet version, reduce the maple syrup slightly or substitute with a sprinkle of brown sugar.
Recipe Variations and Serving Suggestions
This recipe can easily be customized to fit your preferences. Swap out the orange sweet potatoes for Japanese sweet potatoes, which are slightly less sweet, or use butternut squash for a different texture. Fresh herbs can replace dried ones if desired, though the dried versions work well in this recipe and give the vegetables a lovely herby aroma.
Serve these roasted sweet potatoes and carrots with grilled meats, over a bed of grains like quinoa or couscous, or as part of a larger spread for family dinners. This versatile side dish pairs beautifully with various flavors, making it a great addition to any meal.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 to 5 days. To reheat, simply pop them in the microwave or warm them in the oven at 350°F (175°C) for 10-15 minutes to revive their texture and flavors. These vegetables reheat well and can even be added to salads or grain bowls for a quick and nourishing lunch the next day.
This easy roasted sweet potatoes and carrots recipe is a go-to option when you want a simple yet flavorful side. Its balance of sweet and savory notes is sure to become a family favorite, adding color and comfort to your plate any time of year.
Sweet Potatoes And Carrots Recipe
Ingredients
- 1 pound carrots peeled
- 1 large sweet potato or 2 smaller ones
- 4 cloves garlic minced
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1/4 cup olive oil
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the sweet potatoes and carrots into pieces about 3/4 to 1 inch thick, aiming for a uniform size. Place the vegetables in a large baking dish.
- Add the minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt to the dish. Toss well to coat all the vegetables evenly with the oil and seasonings.
- Bake in the preheated oven for 35 to 40 minutes, stirring halfway through the baking time. The vegetables should be caramelized, lightly browned, and easily pierced with a fork when done.
- Remove from the oven and serve warm.
Notes
- Leftovers: Store any leftovers in an airtight container in the refrigerator for 3 to 5 days. Reheat in the microwave or oven; the texture holds up well after reheating.
- Ingredient Swaps: Orange sweet potatoes are used here, but feel free to substitute with Japanese sweet potatoes or butternut squash. Fresh rosemary and thyme can replace dried herbs if preferred, though dried versions work perfectly.