Roasted sweet potatoes and carrots are a delightful combination that brings warmth and sweetness to any meal. This versatile side dish is perfect for both casual weeknight dinners and special occasions. The natural sweetness of the vegetables intensifies as they caramelize in the oven, creating a rich and savory flavor profile. I've made this recipe countless times, experimenting with different seasonings and techniques to achieve the perfect balance of flavors and textures.
When it comes to roasted sweet potatoes and carrots, the key is to choose the freshest and most vibrant produce available. I always opt for organic sweet potatoes and carrots, as they tend to have a more pronounced flavor. The combination of the earthy sweetness from the sweet potatoes and the subtle sweetness from the carrots creates a harmonious blend that is truly irresistible.
Jump to:
Ingredients
- Sweet potatoes — 2 large, peeled and cut into 1-inch cubes
- Carrots — 4 medium, peeled and cut into 1-inch thick slices
- Olive oil — 3 tablespoons
- Garlic powder — 1 teaspoon
- Paprika — 1 teaspoon
- Salt — 1 teaspoon
- Black pepper — ½ teaspoon
- Fresh rosemary — 2 sprigs, leaves removed and chopped
Instructions
- Preheat your oven to 425°F (220°C). Preheating the oven ensures that the vegetables roast evenly and develop a beautiful caramelized exterior.
- In a large mixing bowl, combine the sweet potatoes, carrots, olive oil, garlic powder, paprika, salt, and black pepper. Toss until the vegetables are evenly coated with the seasonings. I find that using my hands is the most effective way to ensure every piece is well coated.
- Spread the seasoned sweet potatoes and carrots in a single layer on a baking sheet. This allows the vegetables to roast evenly and develop a crispy exterior.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and caramelized. I like to give them a gentle toss halfway through the cooking process to ensure even browning.
- Once the sweet potatoes and carrots are roasted to perfection, remove them from the oven and sprinkle the chopped fresh rosemary over the top. The aromatic rosemary adds a delightful herbal note to the dish.
- Transfer the roasted sweet potatoes and carrots to a serving dish and garnish with additional fresh rosemary, if desired. Serve hot and enjoy!
Substitutions
- Seasonings — While the combination of garlic powder, paprika, salt, and black pepper is my personal favorite, feel free to experiment with different seasonings to suit your taste. Smoked paprika adds a smoky depth, and a pinch of cayenne pepper can add a subtle kick of heat.
- Herbs — If you don't have fresh rosemary on hand, you can substitute it with dried rosemary or other herbs like thyme or oregano. The key is to use herbs that complement the natural sweetness of the vegetables.
Variations
- Spiced roasted vegetables — For a more robust flavor, you can add additional spices like cumin, coriander, or turmeric to the seasoning mixture. This variation pairs well with Middle Eastern or Indian-inspired dishes.
- Honey-glazed roasted vegetables — If you prefer a touch of sweetness, you can drizzle the seasoned vegetables with honey before roasting. The honey caramelizes in the oven, creating a sticky glaze that enhances the natural sweetness of the sweet potatoes and carrots.
- Balsamic roasted vegetables — For a tangy twist, you can toss the seasoned vegetables with balsamic vinegar before roasting. The balsamic vinegar adds a delightful acidity that balances the sweetness of the vegetables.
Dietary Restrictions
- Gluten-free — This roasted sweet potatoes and carrots recipe is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
- Vegan/Vegetarian — This recipe is vegan and vegetarian-friendly as it contains no animal products. It's a delicious and nutritious option for plant-based eaters.
Equipment
- Baking sheet
- Mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
Storage and Reheating
- Leftover roasted sweet potatoes and carrots can be stored in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, simply place the desired amount of vegetables in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a microwave-safe dish in the microwave for 1-2 minutes, stirring halfway through.
Pro Tips
- Uniform sizing — To ensure even cooking, try to cut the sweet potatoes and carrots into uniform sizes. This way, they will roast at the same rate and result in a consistent texture.
- High heat — Roasting the vegetables at a high temperature (425°F/220°C) helps to caramelize the sugars and develop a beautiful golden color. It also gives the vegetables a slightly crispy exterior while keeping them tender on the inside.
- Don't overcrowd — It's important not to overcrowd the baking sheet. Leaving enough space between the vegetables allows the hot air to circulate, ensuring they roast evenly. If necessary, use two baking sheets or roast the vegetables in batches.
- Adjust seasonings — Feel free to adjust the seasonings to suit your taste preferences. If you prefer a spicier flavor, you can increase the amount of black pepper or add a pinch of cayenne pepper. Don't be afraid to get creative and make it your own!
Roasted Sweet Potatoes and Carrots Recipe for Thanksgiving
A Thanksgiving side dish with perfectly roasted sweet potatoes and carrots, seasoned with garlic, paprika, and fresh rosemary. Check it out!
Equipment
- Baking sheet
- Mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
Ingredients
- 2 large Sweet potatoes peeled and cut into 1-inch cubes
- 4 medium Carrots peeled and cut into 1-inch thick slices
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 2 sprigs Fresh rosemary leaves removed and chopped
Instructions
- Preheat your oven to 425°F (220°C). Preheating the oven ensures that the vegetables roast evenly and develop a beautiful caramelized exterior.
- In a large mixing bowl, combine the sweet potatoes, carrots, olive oil, garlic powder, paprika, salt, and black pepper. Toss until the vegetables are evenly coated with the seasonings. I find that using my hands is the most effective way to ensure every piece is well coated.
- Spread the seasoned sweet potatoes and carrots in a single layer on a baking sheet. This allows the vegetables to roast evenly and develop a crispy exterior.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and caramelized. I like to give them a gentle toss halfway through the cooking process to ensure even browning.
- Once the sweet potatoes and carrots are roasted to perfection, remove them from the oven and sprinkle the chopped fresh rosemary over the top. The aromatic rosemary adds a delightful herbal note to the dish.
- Transfer the roasted sweet potatoes and carrots to a serving dish and garnish with additional fresh rosemary, if desired. Serve hot and enjoy!
Notes
- Uniform sizing — To ensure even cooking, try to cut the sweet potatoes and carrots into uniform sizes. This way, they will roast at the same rate and result in a consistent texture.
- High heat — Roasting the vegetables at a high temperature (425°F/220°C) helps to caramelize the sugars and develop a beautiful golden color. It also gives the vegetables a slightly crispy exterior while keeping them tender on the inside.
- Don't overcrowd — It's important not to overcrowd the baking sheet. Leaving enough space between the vegetables allows the hot air to circulate, ensuring they roast evenly. If necessary, use two baking sheets or roast the vegetables in batches.
- Adjust seasonings — Feel free to adjust the seasonings to suit your taste preferences. If you prefer a spicier flavor, you can increase the amount of black pepper or add a pinch of cayenne pepper. Don't be afraid to get creative and make it your own!
Nutrition
Nutrition Facts
Roasted Sweet Potatoes and Carrots Recipe for Thanksgiving
Amount per Serving
Calories
184
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Sodium
811
mg
35
%
Potassium
795
mg
23
%
Carbohydrates
41
g
14
%
Fiber
7
g
29
%
Sugar
10
g
11
%
Protein
4
g
8
%
Vitamin A
34581
IU
692
%
Vitamin C
8
mg
10
%
Calcium
78
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Comments
No Comments