Savory Roasted Sweet Potatoes & Carrots That Wow Every Time

This vegan dish features roasted sweet potatoes and carrots for a delicious, nutrient-packed side that’s perfect for any occasion.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Gluten-Free, Vegan

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

1 large Sweet Potato Japanese sweet potatoes can be substituted
1 pound Carrots Peeled and chopped; baby carrots can be used

For the Flavoring

4 cloves Minced Garlic Fresh or powdered garlic can be used
1/4 cup Olive Oil Avocado oil is a good substitute
2 tbsp Maple Syrup Can be replaced with honey or agave syrup
2 tsp Dried Thyme Fresh thyme can also be used
1 tsp Dried Rosemary Fresh rosemary may be used
1 tsp Ground Cinnamon Optional if preferred
Salt Adjust to taste

Equipment

Oven
baking dish
Knife
Cutting board
Measuring cups
Measuring spoons

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Gather your ingredients while the oven warms up.
Wash and peel (if desired) the sweet potato and carrots; chop them into 3/4-inch to 1-inch pieces.
Place the chopped veggies in a baking dish, add garlic, olive oil, maple syrup, thyme, rosemary, cinnamon, and salt. Toss to coat.
Roast for 35-40 minutes, tossing halfway through, until golden brown and tender.
Allow to cool slightly before serving alongside your favorite entrees.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 32gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 550mgFiber: 6gSugar: 7gVitamin A: 196IUVitamin C: 20mgCalcium: 4mgIron: 6mg

Notes

Store leftovers in an airtight container for up to 5 days. Can be frozen for up to 3 months.

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