Roasted Sweet Potatoes and Carrots
A simple, cozy side that transforms sweet potatoes and carrots into a glossy, caramelized dish with warm spices and maple flavor.
Ingredients
Main Ingredients
- 1 large large sweet potato, peeled and cut into 3/4–1" pieces If preferred, you can use 2 smaller sweet potatoes.
- 1 lb carrots, peeled and cut to match the sweet potato size
- 4 cloves garlic, minced
- 1/4 cup olive oil Use neutral oil if preferred.
- 2 Tbsp maple syrup Honey can be used as a substitute.
- 2 tsp fresh or dried thyme
- 1 tsp chopped rosemary Dried works too.
- 1 tsp ground cinnamon
- 1/2-1 tsp salt, to taste
Instructions
Preparation
- Preheat the oven to 400°F (205°C) and position a rack in the center.
- Cut sweet potatoes and carrots into 3/4–1" pieces for even roasting.
- Place the cut vegetables in a large baking dish or rimmed sheet pan.
- Add minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt to the dish.
- Toss everything until well-coated.
- Spread the vegetables in a single layer to ensure proper browning.
Cooking
- Roast for 35–40 minutes, tossing once halfway through until lightly browned and fork-tender.
- Remove from the oven and season to taste. Serve warm.
Notes
Don’t crowd the pan for better browning. Cut uniform pieces for consistent doneness. Use a rimmed sheet pan for better caramelization. A squeeze of lemon or splash of balsamic brightens flavors before serving.