Description
These easy roasted sweet potatoes and carrots combine sweet and savory flavors like maple syrup, cinnamon, rosemary, and thyme. With just 15 minutes of prep and a simple oven roast, this dish makes a perfect, comforting side with caramelized veggies.
Ingredients
Vegetables
- 1 large sweet potato (or 2 smaller ones)
- 1 pound carrots, peeled
Seasonings and Oils
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 Tbsp maple syrup
- 2 tsp thyme (dried or fresh)
- 1 tsp rosemary (dried or fresh)
- 1 tsp cinnamon
- Salt, to taste
Instructions
- Preheat oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare vegetables: Cut the sweet potatoes and peeled carrots into roughly 3/4-inch to 1-inch chunks. Place them in a large baking dish to hold all ingredients evenly.
- Add seasonings: Add the minced garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt directly to the baking dish with the veggies. Toss everything together thoroughly so the vegetables are well coated with the oil, syrup, and spices.
- Roast the vegetables: Place the baking dish in the preheated oven and roast for 35-40 minutes, tossing the vegetables halfway through cooking to ensure even caramelization and browning.
- Check doneness and serve: The vegetables are done when they are lightly browned, caramelized, and easily pierced with a fork. Remove from the oven and serve hot as a comforting side dish.
Notes
- Leftovers: Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or oven for best texture retention.
- Ingredient swaps: Try Japanese sweet potatoes or butternut squash instead of orange sweet potatoes for different flavors. Both dried and fresh rosemary and thyme work well, so use what you prefer or have on hand.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
