Easy Roasted Sweet Potatoes & Carrots
Easy Roasted Sweet Potatoes & Carrots with maple syrup, cinnamon, rosemary, and thyme. A healthy and flavorful side dish perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting, Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 large sweet potato (or 2 smaller sweet potatoes), peeled and diced
1 pound carrots, peeled and cut into ¾ to 1-inch pieces
4 cloves garlic, minced
¼ cup olive oil
2 tablespoons maple syrup
2 teaspoons thyme
1 teaspoon rosemary
1 teaspoon cinnamon
Salt, to taste
Instructions
Preheat oven to 400°F (200°C).
Cut the sweet potatoes and carrots into roughly ¾-inch to 1-inch pieces.
Place the vegetables in a large baking dish or on a rimmed baking sheet.
Add the minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt.
Toss thoroughly until all vegetables are evenly coated.
Spread the vegetables into a single layer for even roasting.
Roast for 35–40 minutes, stirring halfway through cooking (around the 20-minute mark).
Continue roasting until the vegetables are lightly browned, caramelized, and fork-tender.
Remove from the oven and serve immediately.
Notes
Cut vegetables into similar-sized pieces to ensure even cooking.
For extra caramelization, avoid overcrowding the baking dish.
Japanese sweet potatoes can be substituted for traditional orange sweet potatoes.
Butternut squash makes an excellent substitute for sweet potatoes.
Fresh or dried thyme and rosemary work equally well.
For additional flavor, sprinkle with chopped fresh parsley before serving.
Leftovers can be stored in an airtight container in the refrigerator for 3–5 days.
Reheat in the oven or microwave before serving.
Find it online: https://allcookedup.com/easy-roasted-sweet-potatoes-carrots/
