Description
These Easy Roasted Sweet Potatoes & Carrots are a delicious side dish that pairs well with any meal. The sweet and savory flavors of the veggies, along with aromatic herbs and a touch of maple syrup, make this dish a crowd-pleaser.
Ingredients
Units
Scale
Sweet Potatoes:
- 1 large sweet potato (or 2 smaller ones)
Carrots:
- 1 pound carrots, peeled
Other Ingredients:
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 Tbsp maple syrup
- 2 tsp thyme
- 1 tsp rosemary
- 1 tsp cinnamon
- Salt, to taste
Instructions
- Preheat Oven: Preheat oven to 400F.
- Prepare Veggies: Cut sweet potatoes and carrots into 3/4-inch to 1-inch pieces. Place in a large baking dish.
- Add Flavors: Add minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt to the baking dish. Toss to coat veggies well.
- Bake: Place the baking dish in the oven for 35-40 minutes, tossing halfway through. Veggies should be browned and tender.
- Serve: Remove from oven and serve hot!
Notes
- Leftovers: Store in an airtight container in the fridge for 3-5 days. Reheat in the microwave or oven.
- Ingredient Swaps:
- Use Japanese sweet potatoes or butternut squash.
- Swap dried rosemary for fresh.
- Use fresh or dried thyme.
Nutrition
- Serving Size: 1 serving
- Calories: 245 kcal
- Sugar: 12g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg
