Weeknight dinner or holiday-worthy! Roasted sweet potatoes and carrots are tossed with maple syrup, herbs and spices, and roasted to golden brown perfection.
Roasted sweet potatoes and carrots is the ultimate fall side dish. The natural sweetness of the vegetables is balanced with the richness of maple syrup, a medley of savory herbs and a dash of nutmeg.
There's just something about the aroma of roasted vegetables wafting through your kitchen that instantly makes your day better. This dish is a breeze to prepare and delivers a really lovely blend of flavors and textures.
💙 What's to love about roasted carrots and sweet potatoes
These roasted sweet potatoes and carrots are a true kitchen gem. Here's why we can't get enough of them:
▪️ FLAVOR: The combination of sweet, savory, and aromatic flavors in this dish will make this side dish the star of the meal. It easily pairs with a variety of entrées.
▪️ NUTRIENT-RICH: Sweet potatoes and carrots are packed with vitamins and fiber, making this a nutritious addition to any meal.
▪️ SO EASY! This recipe is a cinch to make, making it the ideal side dish for weeknight dinners or special occasions.
Tips for making this recipe
- Cut the vegetables in evenly sized pieces. The size of the sweet potato and carrots should be as even as possible to ensure even cooking.
- Use pure maple syrup, not the corn syrup-based kind. The flavor difference is like night and day.
- Don't overcrowd the baking sheet. Give those veggies some space to roast properly, ensuring they start to caramelized. That’s where the flavor is! Using a large baking sheet will give the vegetables plenty of room.
- For the last 10 to 12 minutes, place the baking sheet on the lowest oven rack. This helps the veggies to brown well on the underside.
- Make sure your herbs and spices aren’t past their prime. Dried spices and herbs lose their flavor over time. Replace every 6 to 12 months and be sure they’re stored in a cool, dark place (not next to the stove!) They should be fragrant.
▪️ VEGETABLES: Swap the sweet potatoes for butternut squash or use a half-and-half combination of sweet and regular potatoes.
▪️ HERBS: Experiment with different herbs like sage or oregano.
See recipe card below for full ingredients list & recipe directions.
How to make roasted sweet potatoes and carrots
PREPARATION: Start by preheating your oven to 400°F (220°C). While it's heating up, grab a large baking sheet and lightly coat it with cooking spray.
CHOP AND TOSS: Peel the sweet potatoes and carrots, then chop into ¾- to 1-inch pieces. Toss them with olive oil, maple syrup, salt, rosemary, thyme and nutmeg until thoroughly coated.
ROAST TO PERFECTION: Spread the coated veggies evenly on the prepared baking sheet. Pop them into the preheated oven (middle rack) and let them roast for about 20 minutes. Gently stir the veggies to ensure even browning and spread out again in a single layer. Place the baking sheet on the lowest rack of the oven. Roast until the veggies are tender when pierced with a fork and brown on the underside. This should take an additional 10 to 12 minutes.
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Make-Ahead and Storage
- You can peel and chop the sweet potatoes and carrots a day in advance and store them in an airtight container in the fridge.
- The olive oil and seasoning mixture can also be prepared ahead and stored separately.
Roasted veggies are best when served straight from the oven, but still taste pretty darn good as leftovers.
- Store any leftover roasted sweet potatoes and carrots in an airtight container in the refrigerator for up to 3-4 days.
- Reheat them in the oven at 350°F (175°C) for about 10-15 minutes or in the microwave until heated through.
Frequently Asked Questions
Yes, you can. To prepare this dish ahead of time for a special occasion, follow the meal prep instructions mentioned earlier. You can roast the vegetables a few hours before serving and then reheat them in the oven before your meal. This way, you can enjoy the dish while still having time to attend to other parts of your feast.
Yes, this can be doubled if serving more people. I recommend using two large baking sheets so that the vegetables properly brown. If they are crowded, they will steam instead of brown. Start with one baking sheet on the middle rack of the oven and one on the lower rack. Switch halfway through cooking.
Yes, they are! Sweet potatoes and carrots are rich in vitamins, fiber, and antioxidants. Roasting them with olive oil adds healthy fats, making this a nutritious choice.
Serve with these entrées
If you make this recipe, please let me know! Leave a star rating ⭐️⭐️⭐️⭐️⭐️ and comment underneath the recipe card below. Thank you!
Roasted Sweet Potatoes and Carrots
- 1 pound sweet potatoes (either Garnet or Jewel varietals - orange flesh) peeled
- 1 pound medium carrots peeled
- 1 ½ tablespoons extra virgin olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon kosher salt
- ¾ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ to ½ teaspoon ground or grated nutmeg
- Minced flat-leaf parsley for garnish (optional)
- Preheat the oven to 400 degrees F, with one oven rack positioned in the center position and one rack in the bottom position. Lightly coat a large baking sheet with cooking spray.
- Cut the peeled sweet potatoes and carrots into ¾- to 1-inch pieces. Transfer to a bowl. Add the olive oil, maple syrup, salt, thyme, rosemary and nutmeg. Toss to coat thoroughly.
- Transfer the vegetables to the prepared baking sheet and arrange them in a single layer. Take care not to crowd them.
- Place the baking sheet on the center rack of the oven. Roast the vegetables for 20 minutes. Gently stir the vegetables, then re-arrange in a single layer.
- Return the baking sheet to the oven, on the bottom rack. Roast until the vegetables are tender when pierced with a fork and browning on the underside, about 10 to 12 minutes.
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