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Roasted Sweet Potatoes & Carrots

Roasted Sweet Potatoes & Carrots

Delicious roasted sweet potatoes and carrots with garlic and herbs.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 200 kcal

Equipment

  • oven
  • Baking dish
  • Knife
  • Cutting Board

Ingredients
  

Vegetables

  • 1 large sweet potato (or 2 smaller ones)
  • 1 pound carrots peeled
  • 4 cloves garlic minced

Flavorings

  • ¼ cup olive oil
  • 2 tablespoon maple syrup
  • 2 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon cinnamon
  • Salt to taste

Instructions
 

Cooking Instructions

  • Preheat oven to 400F.
  • Cut sweet potatoes and carrots into roughly ¾-inch to 1-inch pieces. Place in a large baking dish.
  • Add minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt to the baking dish. Toss everything together so that the veggies are well-coated in the oil, syrup, and spices.
  • Place the baking dish in the oven for 35-40 minutes, tossing them halfway through (around the 20 minute mark). The veggies should be lightly browned, caramelized, and easily pierced with a fork – continue cooking longer, if needed.
  • Remove from oven + serve hot!

Notes

Leftovers will keep in an airtight container in the fridge for 3-5 days. They can be reheated in the microwave or oven. Ingredient swaps include using butternut squash or fresh herbs.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 35gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gSodium: 200mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 19000IUVitamin C: 15mgCalcium: 80mgIron: 1mg
Keyword Easy Recipe, Healthy Side, Roasted Carrots, Roasted Sweet Potatoes, Vegetable Recipe
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