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.

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.

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