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