These Roasted sweet potatoes and carrots are a great side dish to any dinner or holiday party. They are really easy to make on just one baking tray with a mix of aromatic spices.
These oven roasted carrots and sweet potatoes makes a healthy side dish that is naturally gluten-free and vegan.
For some more healthy side dishes, check out this Crispy roasted sweet potatoes or these Balsamic roasted green beans.
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Ingredients
These roasted sweet potatoes and carrots are easy to make. All you need are a few ingredients, listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Sweet potato, about 1 large, peeled and cut into 1 inch cubes.
- Carrots, peeled and cut in 1 inch slices
- Olive oil, or other oil of choice, avocado oil is another healthy alternative.
- Spices, salt, black pepper, sweet paprika powder, garlic powder, dried thyme, dried rosemary and optional red chili flakes for a little heat.
- Parsley, chopped. optional, but a little chopped parsley tastes great as a topping.
See recipe card for quantities.
Instructions
This roasted carrots and sweet potatoes recipe is really easy to make. Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card at the bottom.
- Step 1: Peel the sweet potato and carrot and cut into about 1 inch slices and cubes. The sweet potatoes and carrots should be golden brown and crispy on the outside, and fork tender, when done.
- Step 2: Add them to a baking sheet. Pour over the olive oil and spices, stir well until evenly coated. Spread out in an even, single layer and roast, stirring once.
- Step 3: Add more salt and pepper to taste. Top with chopped parsley if desired. Serve immediately and enjoy!
Hint: Serve the oven roasted sweet potatoes and carrots immediately while they are hot, for the best result.
For another roasted side dish, try these Crispy green beans, these delicious Roasted potatoes with sage or these spiced Crispy roasted sweet potatoes.
Substitutions and Variations
- Herbs – this sweet potato recipe uses a mix of dried thyme and rosemary, fresh herbs can also be used. The roasted veggies are also topped with some chopped fresh parsley, thyme or rosemary are other great options.
- Spicy – these oven roasted sweet potatoes and carrots have a hint of heat from a little optional chili flakes. If you like it spicier, add more chili flakes. The paprika powder can also be replaced with chili powder.
- Oil – Instead of olive oil, avocado oil is a great alternative.
- Sweet potato – You can also use white or purple sweet potato. In this recipe I have peeled them, but the peel can also be left on.
Another great sweet potato recipe to try is this Sweet potato quinoa salad or this Roasted sweet potato lentil salad.
Storage
if you have any leftovers of this roasted carrots and sweet potatoes recipe, let them cool down and place in an airtight container. Seal tight with a lid and store in the fridge for 4-5 days. The roasted veggies can also be frozen for about 4 months.
Top Tip
- Cut the sweet potatoes and carrots in even size pieces as possible. If some pieces are too big, they won’t get cooked through in the centre, and smaller pieces might get over cooked. Aim for about 1 inch pieces for an even bake.
- Coat the sweet potato and carrot pieces evenly with the olive oil and spices.
- Spread out the vegetables in one even layer. This way they will bake evenly on all sides, for a crispy exterior.
- Serve the roasted sweet potatoes and carrots straight away while still hot.
FAQ
For this recipe, the carrots and sweet potatoes are peeled. The peel can also be left on, just give them a good scrub to remove any dirt before cutting into pieces.
No, in this recipe that is not necessary. The veggies are roasted top to perfection in a mix of olive oil and spices. Easy and fast!
Side dishes
Looking for other recipes like this roasted carrots and sweet potatoes? Try these:
Soup recipes
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These Roasted sweet potatoes and carrots are a great side dish to any dinner or holiday party. They are really easy to make on just one baking tray with a mix of aromatic spices.
- 1 ½ pound sweet potato (1 large) peeled and cut in 1 inch cubes
- 1 ½ pound carrots, peeled and cut in 1 inch slices
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon red chili flakes, optional
- fresh parsley, chopped
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Preheat oven to 425°F (220C).
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Peel the sweet potato and carrot and cut into about 1 inch slices and cubes. Add them to a baking sheet.
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Pour over the olive oil and spices, stir well until evenly coated.
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Spread them out in an even, single layer. Bake for a total of about 30-40 minutes, stirring once. The sweet potatoes and carrots should be golden brown and crispy on the outside, and fork tender when done.
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Add more salt and pepper to taste. Top with chopped parsley if desired. Serve immediately and enjoy!
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