Easy Roasted Sweet Potatoes and Carrots

Why You’ll Love This Recipe

Easy Roasted Sweet Potatoes and Carrots are a simple yet flavorful side dish that complements any meal. The natural sweetness of the vegetables intensifies when roasted, while a touch of seasoning adds savory depth. Perfect for weeknight dinners or holiday spreads, this dish offers a beautiful balance of taste, nutrition, and ease.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sweet potatoescarrotsolive oilgarlic powderpaprikasaltblack pepperfresh parsley (optional, for garnish)

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Peel and chop the sweet potatoes and carrots into similar-sized chunks for even roasting.

In a large bowl, toss the vegetables with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.

Spread the mixture out in a single layer on the prepared baking sheet.

Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized at the edges.

Remove from the oven and garnish with fresh chopped parsley if desired.

Servings and timing

This recipe serves 4 as a side dish.Preparation time: 10 minutesRoasting time: 25-30 minutesTotal time: 35-40 minutes

Variations

Add a sprinkle of cinnamon or cumin for a warm, spiced flavor.

Toss with maple syrup or honey before roasting for extra sweetness.

Include red onions or bell peppers for added color and taste.

Top with crumbled feta or goat cheese before serving for a creamy contrast.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 375°F (190°C) for 10-15 minutes or in the microwave until warmed through.

Easy Roasted Sweet Potatoes and Carrots

FAQs

Can I peel the vegetables ahead of time?

Yes, you can peel and chop them a day ahead and store them in the fridge in an airtight container.

Can I use other root vegetables?

Absolutely—try adding parsnips, beets, or turnips for variety.

What if I don’t have paprika?

You can substitute with chili powder, smoked paprika, or just leave it out.

Should I boil the veggies before roasting?

No need—roasting from raw brings out the best texture and flavor.

Can I use baby carrots?

Yes, just cut them in half lengthwise for even cooking.

Do I need to flip the vegetables?

Flipping them halfway through roasting ensures even browning.

Can I cook this on a sheet pan with other dishes?

Yes, just make sure everything has enough space to roast without steaming.

Can I use a convection oven?

Yes, reduce the temperature by 25°F and check for doneness a few minutes earlier.

Are sweet potatoes healthier than regular potatoes?

They’re both nutritious, but sweet potatoes have more fiber and vitamin A.

Can I freeze the roasted vegetables?

They can be frozen but may lose some texture. Reheat in the oven for best results.

Conclusion

Easy Roasted Sweet Potatoes and Carrots are a fuss-free, flavorful addition to any meal. Their rich taste, vibrant color, and versatility make them a go-to side dish that’s as healthy as it is delicious. Give them a try, and they might just become a staple in your kitchen.

Print
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Easy Roasted Sweet Potatoes and Carrots

Easy Roasted Sweet Potatoes and Carrots

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  • Author: saadia
  • Prep Time: 10 mins
  • Cook Time: 25–30 mins
  • Total Time: 35–40 mins
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Description

A simple, flavorful side dish featuring tender roasted sweet potatoes and carrots seasoned with herbs and a touch of olive oil.


Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced (about 4 cups)
  • 4 large carrots, peeled and sliced into 1/2-inch pieces (about 3 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Optional garnish: chopped fresh parsley (1 tablespoon)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine diced sweet potatoes and sliced carrots.
  3. Drizzle olive oil over the vegetables. Sprinkle thyme, garlic powder, salt, and pepper, then toss to coat evenly.
  4. Spread vegetables in a single layer on a baking sheet lined with parchment paper.
  5. Roast in the preheated oven for 25–30 minutes, stirring once halfway through, until tender and slightly caramelized.
  6. Remove from oven and transfer to a serving dish.
  7. Garnish with fresh parsley if desired and serve warm.

Notes

  • For extra flavor, add a pinch of smoked paprika before roasting.
  • Ensure pieces are uniform in size for even cooking.
  • Leftovers store well in the fridge for up to 4 days.

Nutrition

  • Serving Size: 1 cup
  • Calories: 150 kcal
  • Sugar: 7 g
  • Sodium: 200 mg
  • Fat: 5 g
  • Saturated Fat: 0.7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 2 g
  • Cholesterol: 0 mg

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