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.
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